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Old 09-10-2009, 11:00 PM   #11
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Join Date: Feb 2008
Posts: 18
Originally Posted by Selkie View Post
What effect is it that you're looking for when baking bread, that you don't seem to be getting?

ALL ovens drive off moisture when they heat food. In most cases that's the purpose. That's why you get crusts on breads and meats. Household ovens aren't meant to be "steamers" unless you add a vessel of water, or cook within an enclosed pan, pot or dish.

Now, if you're having problems with baking bread, that could be an issue unrelated to the fact you're using a gas oven. I successfully use a gas oven with a large flue to bake bread. An example of a technique problem is sometimes as simple as remembering to slash the top of the loaf before baking. What seems to be the problem?
My bread is too dry. I add as much water as I can when making it (even to an extreme). I've also tried more oil or butter. It's okay the first day but by the second day it's 'over the hill.' I don't think I'm being too fussy; breads that friends make are fine (they don't seem to have any answers for me). I've been told it's because it's a gas oven. Made sense to me...

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Old 09-11-2009, 03:42 AM   #12
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Join Date: Aug 2009
Location: Arkansas
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Even the best of home made bread is only good for a couple of days. It's not like store bread and doesn't keep for very long unless frozen. That's why, for the past 3,000+ years, people have shopped at their bakery on a daily basis, and day-old bread was sold for a few pennies on the dollar.

But in any case, try substituting milk for about half of the water your recipe calls for. It will give you a softer "crumb" (interior texture) that you are probably looking for even the following day.

Oh, and when I store my bread, it seems to do best when kept in a paper bag. Plastic just makes the crust soggy and mold develops more quickly.

"Food is our common ground, a universal experience." - James Beard
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