October 11, 2016 - 2:25am
My first bread
Dear all,
This is my straight dough bread from FWSY
My first bread I ever baked or even tasted. It's a farewell to packed slices breads I ate whole my life. I am don't have a bread critique around here as we don't get this kind of bread in the city I live in.
I like the taste of it when I toast it.
Not sure how do I store it. In a container or out in the open?
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on a flat surface so as to minimize the cut side's exposure to the air. You can do this in an enclosed space like a bread box or just drape a clean cloth over it.
Great looking loaf!
Well done.
extreme bold bale on this one! Well done and it only get better!
Happy baking
My breads look like that sometimes so I'm happy too! Looking forward to your next bakes, they will surely get better!
I store my bread once it is completely cooled in a very large ziplock bag. Straight yeast doughs breads will keep a few days but sourdough breads are good for s week. You lose the crunchy crust but it does get revived once toasted.
Looking forward to more of your breads!
well baked. Good for a first loaf!
I think you can lower the oven temperature. (Try 210°C - 220°C next time)
How big is the oven? Got some details for us?
If you plan on toasting it before eating, and you live in a hot and humid area, store the bread wrapped in plastic in the refrigerator. It may stiffen up a bit as the cold temperature will cause "staling"or crystallisation of starch gel in the bread, but the loaf will keep longer.
Toasting heats the gel and returns it to a softer condition so long as the bread retains a little moisture. In moderate to cooler climates, it should be stored for eating at room temperature.
Cut the burnt part off as soon as you can with a serrated knife. .:)
Thank you for all the helpful suggestions.
I have a electric oven of size 16x10 inches. And the oven has a fat tungsten coil on the top.
Dutch ovens height is 6 inches.
Post baking I saw that my Dutch ovens lid had changed color as it was extremely hot.
I used the top and bottom heating mode while baking. After opening the lid I let it bake for 20 more minutes as suggested by Mr. Forkish
Climate and storage issues:
I live in Pune, India. It's late monsoon and it's bit humid.
I stored the breads in a plastic container, not air tight, but with a lid. Now after 4 days of baking the bread has become bit sticky and even after toasting it retains that stickyness. Is it some kind of mold? Is it safe to eat it? How can I avoid it? I am bit worried as I saw your post about rope bacteria. :(
Bread still tastes normal though.
Thank you.
Vinit
I've got late monsoon too here in Laos. I find with these tiny ovens, the temps are easy to change up and down and most of the steam stays in the oven pretty well. Here are a few ideas to play with. Have fun!
I found a butter can to put 1/2 cup of boiling water into the back floor of the oven when I want more steam and not using a DO. Have you tried not using the DO?
My mini oven is 10 x 11 inside, a little smaller than yours. I find a loaf with about 500g to 600g flour about the right size for each bake.
For free standing bread, I pre-heat the empty oven. Then place the cold upside-down baking pan (with scored dough) on the lowest shelf. The edge traps heat underneath to bake the loaf. Another idea is to cover the bread with the inverted DO. Hot or cold. Find out what works for you.
Or use the DO and cover with a double layer of aluminium foil instead of the lid, and when ready to crisp the crust, remove the bread from the DO, and turn down the heat to brown all around on the rack. I get a lot of browning at 200°C and 215°C. Also try using the upper and lower coils to preheat and then just the lower heat for most of the bake.
Can also leave the foil on the DO for the entire bake.
Mini