the "open texture" of the bread is due to the type of bread and the way you mix it for instance some Italian breads have a open texture, that's not necessarily due to the way you bake it. I have some good recipe books with great recipes for breads.
Cavemen taught self how bake bread.
Using a bread pan with a lid for baking bread helps to create a steamy environment that promotes even rising and a crispy crust. The lid traps moisture, allowing the bread to bake evenly and develop a nice texture.
bake Bread
To effectively dry out bread for stuffing, cut the bread into small cubes and spread them out on a baking sheet. Bake in a low oven (around 250F) for about 30-40 minutes, stirring occasionally, until the bread is dry and slightly toasted. This will help the bread absorb the flavors of the stuffing while maintaining a good texture.
Fermentation - creates bubbles of carbon dioxide... which causes the dough to rise, and gives bread light, open texture.
in the oven
Yes, but depending on what you are making, the finished texture may be a little coarser than if it were made with all purpose flour. Don't, however, try to bake a cake with bread flower.
Bake squash for about 45-60 minutes at 400F for optimal flavor and texture.
Bake squash for about 45-60 minutes at 400F for optimal flavor and texture.
Bread typically takes about 20 to 30 minutes to bake in the oven.
To achieve the perfect crust and texture for your bread in a French bread oven, it is important to preheat the oven thoroughly, create steam during the initial baking phase, and bake the bread at a high temperature. Additionally, using a baking stone or steel can help distribute heat evenly for a crisp crust. Rotate the bread halfway through baking for even browning.
No, it is not possible to bake bread in a mailbox as mailboxes are not designed for baking and do not provide the necessary heat or environment for baking bread.