Bready

1160 readers

1 users here now

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.

This is an English language only comminuty.

Rules:

All posts must be bread or baking-related.
No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
No NSFW content.
Try to share your recipe with your photos so everyone is able to recreate it.
All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.

founded 1 year ago

MODERATORS

[email protected]

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 1 year ago by [email protected] to c/[email protected]

6 comments fedilink hide all child comments

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!

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 6 points 1 year 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 1 year ago (2 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 1 year 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 1 year ago

Got it, thank you for the explanation!