BAKING BREAD
Cooking can be done in a multitude of ways.
Pulsed air, natural convection.
For bread at home I prefer natural convection (heat coming from the top and bottom).
On a baking sheet or refractory bricks placed in the oven.
Directly on the metal plate or parchment paper.
In molds and different casseroles in different materials.
Molds with or without lids.
At 392°F, 428°F, 446°F, 482°F, 572°F !
You can cook more or less long according to your own tastes.
Depending on the recipes, cooking can last from 18mn to 45mn. The same bread can be well cooked after 20 minutes but you can leave it much longer if you like it with a darker, harder and crisp crust with a good toast taste.
You can put on the grill function for 2 or 3 minutes at the end of cooking if desired.
In general, depending on the recipe, the bread can continue to swell for up to 12 minutes of baking! So do not be discouraged if on Monday you make a bread which swells after 2 minutes and the next day another bread which has not started to swell after 8 minutes!
Do not open your oven during the first 10 minutes of cooking. Let your steam blow.
My cuts are not always perfect and my breads are sometimes exploded.
But they are all eaten and very rarely miss even if aesthetically they are sometimes not beautiful.
After baking, take out your bread to place on a wire rack and let it cool. The wire rack must leave a space below for air circulation. Let your bread cool for at least 1 hour.
Personally I don't eat hot bread. I find that the best flavors are really appreciated when the bread is cold.
But this is a matter of personal taste.
BREADS TJ METHOD
