The old Capital letter Pyrex glassware pans and convection setting keep the dreaded keyhole from happening in my house. Look forward to these insiders posts and appreciate the time and thoughtfulness you put into em
Thanks Andrew, these have been great posts on enriched breads. The second paragraph from the end doesn't seem right- "dark enough and/or close to 210...another 10-15 minutes... if not, 5 more minutes. Maybe I'm just reading it wrong.
Nothing sadder than a keyhole silhouette after all the effort involved. Very helpful advice to try with my next enriched loaves.
The old Capital letter Pyrex glassware pans and convection setting keep the dreaded keyhole from happening in my house. Look forward to these insiders posts and appreciate the time and thoughtfulness you put into em
From a chemist—nicely done communicating sugar chemistry for non-chemists!!! Gold star for you!!!!
I remember a few things from my 12 years as an organic chemist!
Well I learned a lot starting with that it is not hydroscopic 😂
Thanks Andrew, these have been great posts on enriched breads. The second paragraph from the end doesn't seem right- "dark enough and/or close to 210...another 10-15 minutes... if not, 5 more minutes. Maybe I'm just reading it wrong.
the idea is that you want to let it go 10-15m AFTER it is dark enough/210 within. So if it hasn't gotten there, you need to check again after 5m.