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.

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 2 years ago

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Aux@lemmy.world

wherever I saw "putting a wet piece of parchment over the loaves and then removing after 15 minutes" thank you, thank you, thank you. (reddthat.com)

submitted 11 months ago by TheReturnOfPEB@reddthat.com to c/bready@lemmy.world

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That addition moved me one huge step closer. I don't remember where I saw or read or listened to or wherever I learned it but I was too weary to pour boiling water into my gas oven and this really worked for me.

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[–] leisesprecher@feddit.org 7 points 11 months ago (3 children)

When exactly? And what is that supposed to do?

[–] paddythegeek@lemmy.ca 6 points 11 months ago (2 children)

I expect it’s to generate steam in the oven for the first part of the bake. I just put ice chips in my Dutch oven after I get the boule in there, but I should try this.

Steam contributes to a good rise, if I’m not mistaken.

[–] leisesprecher@feddit.org 4 points 11 months ago

Ah, yes that makes sense.

I have a small aluminum tray with rocks that I put on the oven floor. After heating up the oven, I put in the loaf, pour a bit of water on the rocks and quickly close the door. That works fine for me.