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hutchndi hutchndi is offline
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Default Rubbery Texture?


"alphabetgirl" > wrote

>Water in pan, misting at 30-sec intervals.


You only do this a few times right? You only want steam at the beginning. A
cup of BOILING water added to your hot pan should suffice, and when you
start your second bake the pan should be hot and dry fro your next cup of
BOILING water. An oven that stays humid too long can give you rubbery bread.
Also, are you letting the bread cool thoroughly before slicing? Tempting as
it seems, the feel and taste of your bread doesnt really come together until
it has been allowed to cool completely, you can rewarm it though if you
like.

Teresa wrote

"You would need to tell what kind of flour you used for one thing.
Letting it sit for 30 minutes wouldn't give enough time to let the
gluten do its thing. Your first proof should be 4-6 hours or longer
depending on what you are trying to accomplish."

Teresa this is garbage. Lurk in the shadows and learn. Most newbies, myself
included, dont bother to read the FAQs. Apparently you dont read threads
either. Dont you have link$ to books on Amazon on that much touted website
of yours? They make excellent reading also.

hutchndi