Timeline for How do I make my bread/buns super soft?
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
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| May 11, 2018 at 17:49 | review | Suggested edits | |||
| May 11, 2018 at 19:41 | |||||
| Oct 29, 2017 at 5:58 | comment | added | ioquatix | @SourDoh I've found sometimes the ambient humidity plays a big role in how crunchy the outside is. If you rise the dough the 2nd time in a dry hot environment, it will be more crunchy. | |
| Oct 7, 2016 at 18:19 | comment | added | SourDoh | All bread rises by CO2 getting trapped. A baguette can have tons of trapped CO2, but not be soft at all. | |
| May 23, 2013 at 9:15 | history | edited | GdD | CC BY-SA 3.0 |
Responded to comment.
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| May 23, 2013 at 9:14 | comment | added | GdD | Good point @JeffAxelrod. | |
| May 23, 2013 at 3:34 | comment | added | Jeff Axelrod | For the secondary rise, I've made the mistake of letting bread rise for too long, and then it ends up falling and being awfully dense. From what I recall, this over-rise was only of ~2 hours. You might want to add this warning. | |
| Apr 27, 2013 at 1:49 | vote | accept | Petah | ||
| Mar 28, 2013 at 9:49 | history | answered | GdD | CC BY-SA 3.0 |