recipes

commit a0760642b95c2a02399fcf7834ae993600408a63
parent 4ccfe4005960f4455fc74507c0d70d8f9076b428
Author: lumidify <nobody@lumidify.org>
Date:   Sun, 19 Apr 2020 09:52:19 +0200

Add some more notes for bread baking

Diffstat:
M
baked_stuff.md
 | 
13
+++++++++++--

1 file changed, 11 insertions(+), 2 deletions(-)
diff --git a/baked_stuff.md b/baked_stuff.md
@@ -34,7 +34,10 @@ Now some general notes:
   water in the oven to create some steam and keep the bread from becoming
   too dry.
 - The amounts of water used should only serve as general guidelines because
-  every flour is different and may produce very different results.
+  every flour is different and may produce very different results. It seems
+  that the length of time you let the dough rise also impacts how much water
+  is required. When I let the dough rise overnight, the yeast seems to work
+  its way through so well that the dough appears much softer afterwards.
 - Most recipes here are written for dry yeast, but you can, of course, use
   fresh yeast. The dry yeast just needs to be properly rehydrated with
   lukewarm water before being mixed with the other ingredients.
@@ -216,7 +219,13 @@ Now some general notes:
           after forming a few buns
     + Cover the trays with towels and let the buns rise for ~2 hours
     + Bake the buns at 200 C for 30 minutes
-    + Note: This can also be put into a bread baking form and baked like regular bread.
+    + Notes
+        * This can also be put into a bread baking form and baked like regular bread.
+        * I originally made these buns with 700 mL of water, but when I made them again
+          and let the dough rise overnight, they because quite soft even with only
+          500 mL. Just start with under 500 mL of water (much less if you boil your
+          potatoes instead of pressure-cooking them), and then work your way up until
+          the dough doesn't seem to be too wet.
 
 #### Potato Bread
 - Ingredients