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Hi, I'm Karen for Expert Village. Now we're going to check our loaves to see if they are
done. They've been baking for about thirty five minutes. We'll just pull the rack out
a bit to check them and just tap them. They should sound hollow. This sounds good so we'll
take it out.
See the difference between the one that was egg washed and the one that was not. Let me
show you out here how we check for doneness. I'm going to just dump the bread out and tap
on the bottom. You hear that nice hollow sound? We'll cool these on our rack. Take them out
of the pan to cool. If you leave them in the pan they could get soggy on the bottom. The
moisture from the heat and everything will collect and you'll have a soggy bottom. So
you heat them on a rack without the pan and they'll have a nice crisp on them. We'll do
the same with this loaf. My loaves are different sizes only because I didn't cut the dough
completely equally in half so this one is a little bigger. Just let these loaves cool
a little bit until they are warm. When they're warm they're yummy to eat. But if you are
not ready to eat them and you want to store them for a day or two. The best place to put
them is in the freezer. If you put them in the freezer, and then defrost them and warm
them a little in the oven they'll taste just like fresh baked. Our loaves have been cooling
for about ten minutes. That's just enough to so that they are not piping hot. Now I'm
going to slice it open and the best knife to use is a serrated knife and you should
cut in a sawing motion so as not to tear the bread apart. It is better to do this on the
cutting board, not on the rack. See that steamy warm bread, delicious.