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Trying to replicate my grandma's bread in a rental oven was a disaster
I was on a trip to Tuscany and wanted to bake my family's sourdough bread. The rental apartment had an oven with symbols instead of temperature numbers. I guessed the setting, but after hours, the bread was flat and dense. The local flour felt different, and the yeast didn't rise like back home. It was a real letdown, wasting a day and good ingredients. Now I know to check oven temps with a thermometer when baking away. It's a reminder that baking needs control, even on vacation. Maybe I should stick to buying bread from local bakeries next time.
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mitchell.jake6mo ago
Those oven symbols are the worst, just little pictures of bread or a fan. Which one did you end up picking and why? The local flour thing is huge, it acts so different. Was it a really fine tipo 00 flour or something else? Makes you wonder if you'd even try again with a thermometer next trip, or if the local bakery is just the way to go.
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the_wyatt6mo ago
Oven symbols are like cryptic puzzles, @mitchell.jake. I chose the bread picture hoping for the best, but it just scorched the bottom. The flour was a super fine tipo 00 that made the dough way too sticky. Honestly next trip I might bring a thermometer, but at this point the bakery down the street seems unbeatable lmao.
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robert2756mo ago
I read that tipo 00 flour can soak up way more water than all-purpose, which explains @the_wyatt's sticky dough. That, plus a mystery oven setting, is a sure way to get scorched bread. Honestly after that mess I'd just buy the local loaf and enjoy the vacation.
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