Should I bake it longer in dutch oven with the lid on at 500, or during the second part uncovered at 425?
Bread
Alexander Cox
Wyatt Reed
I hope that in the future we can express our opinions on all things with just based and cringe.
Leo Powell
Uncovered I guess. I bake my loaf covered for the most of the time (which doesn’t give it the color) and then I quickly make the crust in the last 10 minutes or so. Darker crust means more flavor due to Maillard reaction.
Ayden Ortiz
Sourdough>Everything else
Nathaniel Lewis
Looks like a typical bakery section at any grocery store to me. What's the big deal?
Mason Gonzalez
So good. I really should try this but im trying to low carb at the moment and your posts are not helping.
Jace Thompson
See I was just reacting for this dumb post.
Logan Sanders
That's what I'm saying. I swear EU faggots get all their info about USA food from fucking tabloid headlines or something. I had a guy a few weeks ago going on and on about how Americans don't know what good bacon is because he thinks all we have is cheap-o Oscar Meyer shit.
He posted a pic of some typical looking bacon that you would find in any grocery store and said "behold" as though we have no idea what real food looks like.
It'd be funny it wasn't so sad. Imagine seething so hard at your own irrelevance that you have to come up with some shit like bread to pretend you matter, and worse still to not even be correct about it.
Jeremiah Long
It wasn't a dumb post. I'm right. What you posted is only a bit better than what you'd find in a fucking Wal Mart bakery section, lmao, and very comparable to what you'd find in any regular grocery store.
Is that the best you got, EU?
Hunter Morales
Sorry about that. Have some ruisleipä then. I was trying low carb as well but I found out I miss bread and pasta way too much.