I cut 2 slices off, and they were terrible, as the title says. Gummy, flavor not fully developed. Exactly what I want. This is what I want from a sandwich bread. I will slice and toast this for the next few days. Toasting will firm it up, develop Maillard reactions, and allow any liquid to be sponged up. Marinated Pork Belly, pickled Red Cabbage, or both will soak in to the bread without making it soggy.

The point of this is that bread does not have to be beautiful when it comes out of the oven, it just needs to be good when you eat it.

  • Gregorech@lemmy.world
    51·
    2 年前

    You are also asking for mold to develop very quickly.

    Presliced and frozen is most likely the best way to keep it until you want it.

    • Cheradenine@sh.itjust.worksOPEnglish
      1·
      2 年前

      I’m not leaving this out on the counter.

      Under baking it means a denser crumb, which leads to more ‘chew’ when it is toasted.

    • Cheradenine@sh.itjust.worksOPEnglish
      2·
      2 年前

      I’m saying that I do all those things on purpose when I am baking a sandwich loaf. I always will toast the bread first unless I’m making grilled cheese.

      Any other type of bread is baked the way it should be, proper rise times, etc. The exception to that is when I am playing around with very long cold ferments (5+ days), or alternative leaveners like rice, chillies, beans, whatever. They’re much more unpredictable in behavior.