/ck/ - Food & Cooking

My usual weekly bake.

>>15973753
Good looking loaf, anon. Love those patterns from the proofing basket. Very rustic looking bread.
>>15973903
Agreed if it's most/all rye you won't get an open crumb but might check the bake time. The tapping sound is great to learn but if you're new to this type of loaf you can also check the temperature (about 190F-200F for rye, 200F-210F for AP/bread flour loaves like baguettes).
>>15974695
>I'd suggest OP preheat whatever surface they're using to bake the bread, for starters.
This. My bread improved a lot once I got a baking stone and preheated it sufficiently. Pic related are some loaves I baked last week (baguette dough but I shape them as ovals so they stay fresh longer).

>>15666428
>just get an electric stove and oven and quit fucking around with inferior technology.
LOL if OP's using a baking stone then their cooking and baking has to be gas-based. No serious cook or baker advocates electric stoves or ovens found in residential homes. And yes that includes super expensive convection units.

If you want to heat the stones on the stovetop, how do you transfer them to the oven without losing the oven temperature by repeatedly opening/closing the oven door?

I just leave my stone in the oven and it preheats with the oven. My bread has always turned out well with it.