They are from CO2 formation after you have developed some surface tension (to hold them in). Seasoned sourdough purists tend to prefer a super dark, very hard crust on the outside, my kids prefer a more “blonde” loaf, and I am somewhere in the middle – super blistery and crispy but not so hard it feels like a cracker.Think of your oven as a toaster. My favourite parts of the loaf are the ends because I can have both the crispier exterior as well as the moist interior. How do I keep the bottom of my loaf from burning? I love sourdough bread, home fermentation, developing deep flavors, and teaching people how to cook. I always do what the recipe saids to do and cook it like it says but it still burns on the sides and the bottom. Learn more about hiring developers or posting ads with us 2. By clicking “Post Your Answer”, you agree to our To subscribe to this RSS feed, copy and paste this URL into your RSS reader. They are one of the tell tale signs that your loaf is ready to form. I've always done dry breadcrumbs (not necessarily stale, just not soaked first), so I don't know how different starches might affect things Not a requirement certainly, but traditional and will give you some leeway, which is good for a new cook. Anybody can ask a question How to Get the Perfect Bake – Perfecting your Sourdough TechniqueWhat is the perfect bake? This gives room for the grease to spread away from the meat without losing it altogether. Our family is working toward full time, off-grid homesteading in VT. Also, works fine for low hydration doughs (70-73%) with really good surface tension.Necessary for impressive oven spring. Sign up to comment on posts and users' comments . You'll likely do better first trying a recipe, and see how it comes out and we can tell you how to adjust it for your preferences, but a few things to consider when making meatloaf: Don't squish the meat or work it too much while you're mixing it; you'll end up with a rather dense meatloaf. But, if you are really excited to check on your bread or you are trying to take it out of the pots before the bottom burns, you might accidentally open your oven or pots too soon.Caramelization is simply the darkening in color of your bread crust that happens during baking. By using our site, you acknowledge that you have read and understand our Seasoned Advice is a question and answer site for professional and amateur chefs. Are you lost in all the conflicting advice about baking temperatures and methods? Its purpose is to make your loaves easier to move around in the hot oven, or to keep them from sticking to your pans (see note above about extra steam).This is especially important if you are doing more than one loaf on a baking stone.

I'm wondering about things like:You'll likely do better first trying a recipe, and see how it comes out and we can tell you how to adjust it for your preferences, but a few things to consider when making meatloaf:Don't squish the meat or work it too much while you're mixing it; you'll end up with a rather dense meatloaf. You can even make it in a burger patty size & shape for individual servings.One thing I've found that helps keep it together is something called Textured Vegetable Protein (TVP). Forgo the salt and pepper and you’ll find yourself with a bland meatloaf. Anybody can answer The closer your loaf is to the heat source, the faster that part will toast.Caramelization has everything to do with baking temps and time.Great for giant deli sandwiches, croutons, breadcrumbs, bread pudding, and people who like extra crust.