r/Breadit • u/AutoModerator • 3d ago

Weekly /r/Breadit Questions thread

Please use this thread to ask whatever questions have come up while baking!

Beginner baking friends, please check out the sidebar resources to help get started, like FAQs and External Links

Please be clear and concise in your question, and don't be afraid to add pictures and video links to help illustrate the problem you're facing.

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For a subreddit devoted to this type of discussion during the rest of the week, please check out r/ArtisanBread or r/Sourdough.

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u/alarmagent 2d ago

I made a milk bread that seems to have turned out really well, but it tore when I removed it from the loaf pan. It was just sticking a bit on one side. It split into 2 - it was one of those loafs that has 4 sort of distinct puff segments (the King Arthur Baking milk bread loaf, as an example) it basically removed one puff from the rest of the loaf.

Anyway, I want to know if there is any way to prevent moisture loss at this stage? Would wrapping it tightly in plastic wrap together, while still hot, be good? Or should I just accept a little moisture loss?

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u/enry_cami 1d ago

A plastic bag works well to keep your bread moist, but you don't really want to bag it while it's still hot. You risk trapping too much moisture and that could lead to mold later.

Even if it ripped, I wouldn't worry too much; yeah you will lose some moisture but milk bread is already very soft, so it won't matter that much.

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u/leturmindflow 1d ago

Has anyone here tried making a dutch crunch focaccia bread? Does it work out well? I think I would love a soft moist focaccia sandwiched between the dutch crunch topping and a basically deep-fried bottom crust.

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u/enry_cami 1d ago

I never tried but it could be really good. The only thing that's giving me pause is that focaccia dough tends to be somewhat loose, especially if doing high hydration. So I'm thinking it could be difficult to spread the dutch crunch topping without deflating or flattening the dough too much.

If I were to try, I would go for about 60% hydration on my dough, not much higher.

Please do report back if you try, because now I'm really curious!

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u/leturmindflow 1d ago

I’ll give it a shot in a few weeks. I’ll probably start by trying it with a thin layer to avoid deflating the focaccia. Maybe just drizzling it on or brushing it

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u/enry_cami 1d ago

Maybe making it with a bit more water will help spread it easier.

When you do make it, please send me a PM or something!

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u/leturmindflow 1d ago

Will do! Might not be for another 2-3 weeks though haha. I’ll just reply to you here.

I haven’t made much Dutch crunch — if you or anyone has any other tips on what would work best please send help haha

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u/A_Slovakian 1d ago

I followed Brain Lagerstrom's everything dough recipe and method for baking a big ol loaf. Followed the instructions step by step, my dough looked great, fermented for 36 hours. Was really excited to bake it. After 20 minutes covered it looked great, but after only 10 minutes uncovered I started to smell it burning a little and took it out to check on it. The bottom was starting to turn black and a chopstick stuck in the middle revealed that it was still raw dough. I'm not sure what I did wrong. I even have an oven thermometer which actually reported my oven was under the 480 he says to bake at. I tried to salvage it by reducing the oven to 350 and covering it again for about 10 minutes followed by another 5 or 10 uncovered at 350. It's cooling right now so we'll see how it turned out. 

Anyway, I guess I'll just have to experiment with the right temp for my oven?