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Bread-making and -breaking

Bread-making and -breaking
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  • Post #181 - August 13th, 2021, 3:51 pm
    Post #181 - August 13th, 2021, 3:51 pm Post #181 - August 13th, 2021, 3:51 pm
    I thought it was not so that CO2 builds up but rather so that the surface doesn't dry out while CO2 builds up internally.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #182 - August 13th, 2021, 4:23 pm
    Post #182 - August 13th, 2021, 4:23 pm Post #182 - August 13th, 2021, 4:23 pm
    Maybe you are correct. But you could just lay a little plastic ( like a plastic bag ) mostly over the dough. I have always seen, " tightly cover the top" and I think I have heard "to let the CO2 build up', but not sure about that.
  • Post #183 - December 17th, 2021, 10:11 am
    Post #183 - December 17th, 2021, 10:11 am Post #183 - December 17th, 2021, 10:11 am
    https://www.youtube.com/watch?v=QesK_XwDdxU



    Nine strands was a surprise to me.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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