Might have been able to make some croutons or toasted bread crumbs with loaf number 2. Unless it is completely inedible I try to never throw away any food. Bet your house was smelling pretty good that day! ✌️🇺🇸
Great idea, I will have to get that on the list. In the meantime, I published a video last month showing basically that exact thing, but with pizza dough. It will be a very similar process.
You should never cover your bread loaves tightly with anything that would constrict it ablity to rise in which you did causing one to spill out the sides. I always cove mine with a clean dry T towel after dusting the top of the loaf with flour so it does not stick to towel.
@@GreatLakesPrepping you are right about it collapsing but it would not have spilled out had it not been restricted to rise that's all I'm saying. A good tutorial of which way to allow bread to proof though. Still I remain that bread dough should never be covered where the proofing is restricted.
I heat my oven for a few minutes, turn off the heat, and proof my bread there. I’ve been doing it this way for many years (I’m in my 70’s) and have never had a problem.
@@GreatLakesPrepping yeah, seems like it was most likely the temperature difference that caused the 2nd loaf to rise too much since it was nearly 20 degrees higher than the 3rd loaf and 40 degrees higher than the 1st loaf
I like your experiments
My instant pot on the yogurt setting works great.
That intro music still slaps
Nice Work. Merry Christmas and Happy New Years 2025.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Might have been able to make some croutons or toasted bread crumbs with loaf number 2. Unless it is completely inedible I try to never throw away any food. Bet your house was smelling pretty good that day! ✌️🇺🇸
Can you make a video on how to make a bread dough to freeze and thaw and bake later
Great idea, I will have to get that on the list. In the meantime, I published a video last month showing basically that exact thing, but with pizza dough. It will be a very similar process.
You should never cover your bread loaves tightly with anything that would constrict it ablity to rise in which you did causing one to spill out the sides. I always cove mine with a clean dry T towel after dusting the top of the loaf with flour so it does not stick to towel.
The dough fell over the side on #2 because it rose too much and collapsed under its own weight.
@@GreatLakesPrepping you are right about it collapsing but it would not have spilled out had it not been restricted to rise that's all I'm saying. A good tutorial of which way to allow bread to proof though. Still I remain that bread dough should never be covered where the proofing is restricted.
I heat my oven for a few minutes, turn off the heat, and proof my bread there. I’ve been doing it this way for many years (I’m in my 70’s) and have never had a problem.
@@koryswenson8586 I get what you're saying. But that foil was not tight, and definitely not heavier or more restrictive than a towel.
@@GreatLakesPrepping yeah, seems like it was most likely the temperature difference that caused the 2nd loaf to rise too much since it was nearly 20 degrees higher than the 3rd loaf and 40 degrees higher than the 1st loaf