@JeremyCherfas Do you do all this throwing water around the oven business?
@JeremyCherfas For some reason, you’ve just made me realise that I could use the peel that came with my pizza oven when I put the bread in the oven.
@joanna There seems to be a sort of grey area between bread and cake. I tend to think it’s bread if it’s yeast-leavened and cake otherwise, but that doesn’t work for things like gingerbread.
// @hazardwarning
@joanna That sounds a bit strange. I like chocolate, and I like bread, but I’m not sure I want my bread chocolate flavoured.
// @hazardwarning
@JeremyCherfas I’m not really part of the breadmaking scene, so I don’t have all the terminology straight. I make the final dough, let it sit for a while, then do my two or three gentle knead-things. If I don’t want to bake just yet, I might repeat that part. If I do want to bake, then I’ll shape it and let it rise a bit more before baking. I try to handle it gently from then on, so as not to deflate it.
@JeremyCherfas Oh. I suppose I go somewhere in the middle. I sort of press and fold a couple of times. Pretty gentle compared with my mother, who puts hers in the mixer for a few minutes!
@JeremyCherfas I’m not a fan of the huge holes either — and they often seem to go with a rather waxy crumb. This dough is a bit on the dry side, so I don’t expect big holes.
I just took the poor exhausted dog into the garden and made him hunt for catnip scented mice. We’ll be lucky if he wakes up to eat his tea.
