Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

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I want to make everyone good loaves of bread for Christmas this year, what are the best recipes? Can I make dough ahead of time and freeze it? (lemmy.world)

submitted 10 months ago by [email protected] to c/[email protected]

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I've only recently got into baking these last few months after losing my job and having the time to really try and learn. Most have come out pretty good so far.

I'd like to try to make everyone on my list (not many, like 10 or so people) some tasty bread for Christmas as a gift, I plan to aslo make apple butter and maybe something else to go along.

I'm just looking for ideas and tips as a beginner cooking several loaves for the first time. I don't have a dutch oven, it's been on my list for several Christmas' but they're just so expensive. So I would be using a good old oven for baking them.

I saw that putting a pan of water in the oven helps make it crispy. Anything else I can do to help with the process?

Thanks in advance for any help!

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[–] [email protected] 6 points 10 months ago (3 children)

If you don’t have a dutch oven, you can “open bake” and make steam using a tray of water in the bottom of the oven.

I do my baguettes by putting a half sheet pan at the bottom of the oven while preheating to 450°F, and when I add the bread, pour half a liter of boiling water onto the bottom sheet.

[–] [email protected] 1 points 10 months ago (1 children)

I will try that, thank you! I also read putting a pan on the rack above the loaf helps? Any truth to that or is that something that depends on the oven or something?

[–] [email protected] 3 points 10 months ago (1 children)

Never tried that, sounds like something to reduce browning on top. Main point of steam is to prevent the crust from setting before oven spring can do its work raising the loaf. The thing I try to optimize is large surface area to maximize evaporation, and boiling water so I don't crash the oven temperature.

[–] [email protected] 1 points 10 months ago

Got it, thank you for the explanation!

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