this post was submitted on 04 Mar 2026
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Bready
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Looks great! How did it taste?
Really good, I think it was my best loaf so far. Had some fresh out of the oven with peanut butter and homemade raspberry jam. Tonight I'll be having the rest with butter and a pasta dinner.
Excellent!
You'll have some loaves that just turn out weird, but I have yet to have one that didnt taste good.
I also recommend toasting some sesame seeds for the top crust. I was kind of amazed how much flavor that adds when they're freshly toasted.
One more point to add - a lot of people like to let their dough ferment in the fridge for a day or five. I personally aim for around two days. Another simple thing that adds a bunch of flavor.
i let half sit in the fridge overnight. really punches it up.
Last tip is going to be so hard for me, because I want bread in my mouth asap. The proofing is already the hardest hard! Haha
I make double batches, and am trying to get to where there is always some dough fermenting in the fridge.
Is it "proof" or "prove"?
Not that I intend to criticize, I just want to be precise when I use the term.
According to my internet sleuthing, “prove” is a british term but “proof” is more widely used. I learned about baking through GBBO so I was also confused.
Seems weird to me to use the noun proof as a verb, but not the weirdest twist of english I’ve seen.
Proof.
Looks good, nice rise.
For this style of bread I roll it to a rectangle about 75mm thin, fold like a letter then roll it out again to be as wide as the pan, then roll it up like a carpet (wet it on the inside of the roll if it doesn’t feel tacky so it sticks together). Score before baking. The dough does need to be pretty lively to recover from the abuse, but it should give you the smooth top sandwich loaf look.
I will have to try this! Thanks for the advice.