Gravy's Cooking Thread

You need these types of razors, and you can get a shit ton of them for like $10 on amazon. They are super thin and sharp as hell and they dont snag.



As for the overnight thing, I mean I can tell the difference. But not sure youre going to using that bread the way you do. I mean, if its working the way you do them, then by all means, who cares.

mkopec said:

You need these types of razors, and you can get a shit ton of them for like $10 on amazon. They are super thin and sharp as hell and they dont snag.

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As for the overnight thing, I mean I can tell the difference. But not sure youre going to using that bread the way you do. I mean, if it’s working the way you do them, then by all means, who cares.

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I recommend strongly against this unless you like eating teflon or the various other coatings they spray on these things.

Furry said:

I recommend strongly against this unless you like eating teflon or the various other coatings they spray on these things.

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LOL what do you think they use in the bakery? also teflon is inert to you if you eat it. It passes right through you. Its the actual process of making teflon which is bad and pollutes everything. I watched an entire documentary on teflon one day.

Edit: here you go...Food safe..


Modern Teflon (PTFE) is generally safe for everyday cooking, provided you use it correctly. The primary risks occur when the pan is overheated—which releases toxic fumes—or if it is an older product made with now-banned, hazardous chemicals.

When Teflon is Safe
Teflon (the brand name for a synthetic chemical called PTFE) is highly non-reactive. If you accidentally ingest microscopic flakes from a scratched pan, they are considered safe because the chemical is inert and will simply pass through your digestive system. Additionally, modern Teflon is manufactured without PFOA (a harmful chemical used in older products).

The Danger of Overheating
The main hazard with Teflon cookware occurs when it is heated above 500°F (260°C). At these high temperatures, the coating begins to break down and release toxic fumes.

Fogel said:

You don't have to overnight it in the fridge. The flavor development is a part of the yeast reaction. The same process that creates the co2 to make dough rise also produces alcohol. You can let the dough sit at room temp for 30 minutes to an hour to develop however much alcohol you want. Then you knock it down to degas it and then do your final proof before baking. If you don't degas it, it'll be overproofed and come out looking like shit. This is the process we used in the bakery to make yeast raised donuts but works the same in bread.

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I mean do what you do if your happy. Like I said in my experience of making breads for like 5 yrs it ALWAYS taste better the longer you let it ferment in the fridge. ITs not jsut yeast acting on the dough, there is countless other wild yeast, bacteria etc.. That act upon it as well. and with 30 min to a hour youre just not developing those deep flavors. There is a reason why every bread baker uses a 2 day cycle for their bread. Kneeding and shaping 1st day, overnight proof in the fridge, bake the 2nd day while making the dough for the 3rd day.

Youre spending all that time making it in the first place, why not make it the best it could be?

Yes, proofing your bread dough in the fridge overnight is often better because it improves flavor, makes shaping and scoring easier, and gives you a flexible schedule.

Key Benefits of Cold Proofing

• • Better Flavor: Slow fermentation builds deep, complex, and slightly sour tastes.
  • Easier Handling: Cold dough firms up, which helps you score clean decorative patterns and hold shape.