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| author | Mohit Agarwal <mohit.agarwal@sky.com> | 2025-01-02 19:03:09 +0000 |
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| committer | Mohit Agarwal <mohit.agarwal@sky.com> | 2025-01-02 19:03:09 +0000 |
| commit | dcbc82f4b73bb36fdefc9fd4a7597f678f68c2ad (patch) | |
| tree | 4df0be0e9cfdfb3837021d3db4792e7e8069a69d /02-17-baking.md | |
| parent | 26d81bd74763b2a3f383ac15e5d19f40e7e44fbf (diff) | |
Editing.
Diffstat (limited to '02-17-baking.md')
| -rw-r--r-- | 02-17-baking.md | 8 |
1 files changed, 4 insertions, 4 deletions
diff --git a/02-17-baking.md b/02-17-baking.md index f59bb81..a97f5f6 100644 --- a/02-17-baking.md +++ b/02-17-baking.md @@ -1,18 +1,18 @@ #### Baking For breads that contain butter and sweeteners, I usually bake them at -350 degrees F for about 55 minutes to an hour for loaves, and 25 to 30 +350\degree F for about 55 minutes to an hour for loaves, and 25 to 30 minutes for rolls. For “lean” breads, which contain only the basic four ingredients, I -bake them at 450 degrees F. Baguettes and rolls bake for about 20 – 25 +bake them at 450\degree F. Baguettes and rolls bake for about 20 – 25 minutes, while most other loaves bake for 35 to 45 minutes. An instant read thermometer is a big help in telling when a loaf is done. Stick the thermometer into the bottom of the loaf and push until the tip is in the center of the bread. Breads with butter and -sweeteners are done at about 195 degrees F, while lean loaves should -be at about 205 degrees F. +sweeteners are done at about 195\degree F, while lean loaves should +be at about 205\degree F. For lean breads that are freeform (i.e. not panned), I like to use a baking stone to get better volume and a crisper crust, though you |