March 8, 2021 - 10:24am
When to cut or not to cut?
I am wondering what the general consensus is here in regards to cutting into your fresh baked loaves of bread? I know this makes me a bad man, but my wife and I both love to only wait 10-15 minutes and cut into a loaf and eat it while it is still warm and able to melt the butter some, without being toasted.
I know, I know, I am not supposed to and read multiple times to wait for it to setup and all that, but we can't help ourselves. Should we be punished? Or are there others like us out there? LOL. I think it is on my top ten list of favorite things to do.
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What a couple does in the privacy of their own kitchen, assuming no children are present, is their own business. No one is entitled to judge them. I've always been of the opinion that any impulse that could be resisted didn't qualify as temptation anyway.
LOL! Great spin JAOG. It definitely shows my age, when the top 10 list of favorite things is warm bread. LOL
It doesn't wreck you bread?
My new rule: schedule bakes so that loaf N is not entirely consumed by the time loaf N+1 is baked and aged 22 hours.
I'm right there with ya! There are more of us, but we're "in the pantry" about it since we fear the shame. As luck would have it I had two cobs to compare side by side - one we cut into while warm (for the same reasons you do), the other we let set. Sure enough, the one we cut into while warm collapsed a fair amount, almost an inch off of the height. Doesn't bother us though, still delish, toasts up great, no issues apart from the judgement of others. Sure, the crumb is a little denser from the compression but who cares. Not us.
I'll go back to hiding in the pantry now.
LOL! Come out of the pantry and embrace your inner hot breadness!
You are the boss of you so if you don't mind cutting the bread while warm and before it has "set up" then who are we to judge?
The Stanford marshmallow experiment for delayed gratification. You can have one now or two later. But hey, whatever floats your boat.
I have to mention this... I made 4- 750g SD Rye loaves this weekend and cut into one loaf within 15 minutes of coming out of the oven. Its the first time I ever had a slightly negative hot bread experience. That loaf had a bit of a spongy chew and mouth feel to it. It was still great, but definitely not as good as the loaves that were left to fully setup and cool properly. I need sent to the pantry for that one! LOL
Depending on the % rye in those loaves, many mostly rye loaves aren’t really ready to eat until the following day.
Thanks Benito, I would agree. I was using I think 15% Rye flour plus 10% old soaker.
I do not see anything bad in the desire to eat bread that is still warm, on which butter or honey is melting. This is delicious. I myself cannot deny myself such pleasure.