[Sca-cooks] partly on-topic, partly off: bread

Ian Kusz sprucebranch at gmail.com
Mon Jan 25 11:13:55 PST 2010


If I do that (use the bread maker for prep, then cook in the oven), will I
end up with the same kind of crust and stuff as regular bread?  Femke said
that the crust on bread machine bread is more porous, will this be true of
this hybrid?

On Mon, Jan 25, 2010 at 9:45 AM, Patty <prand at swbell.net> wrote:

> You also have the option on the bread machine to not have it bake the
> bread.  Choose the dough cycle and you can then bake the bread yourself.
> Much more control over the baking process.
>
> Caitriona
>
> --- On Mon, 1/25/10, Susan Lin <susanrlin at gmail.com> wrote:
>
>
> From: Susan Lin <susanrlin at gmail.com>
> Subject: Re: [Sca-cooks] partly on-topic, partly off: bread
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Monday, January 25, 2010, 10:45 AM
>
>
> I've been told that if you open the oven during baking, it can make your
> > bread collapse.  Is this true?
>
> I have never had my bread collapse when I've opened the lid on my bread
> machine.  The heat doesn't escape that quickly.  You shouldn't leave the
> lid
> up for a long time.  You have to open the machine to add ingredients
> mid-cycle - like fruits and nuts and such for heartier breads, some
> machines
> will even beep to tell you when.
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-- 
Ian of Oertha



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