Haha. Yeah that is what they call that shaping process. I have no idea the genesis of the name.queequeg152 said:wow wtf. that looks amazing.
are bread wads really called boules?
synthetic mono- crystalline silicon pieces are called boules too.
synthetic rubies are called boules too.
wtf does bread have to do with synthetic crystals?
why does bread steal nomenclature from science and engineering? is bread untrustworthy?
queequeg152 said:why does bread steal nomenclature from science and engineering?
grantmichaels said:
... 'cause it's an engineered solid foam.
did you add sugar to the bread to get that lovely browning? i was listening to some show on NPR and they reccomended spraying sugars on bread to get it to brown better? carmelization? IDK this was a while back, maby im way off.tctenten said:Haha. Yeah that is what they call that shaping process. I have no idea the genesis of the name.
queequeg152 said:
thats actually... quite a profound observation. ive never thought of that.
people have been experimenting with metallic foam like materials for quite a while... basically the same idea as how closed cell/open cell urethane foams are produced with blowing agents.
but just a few months back i heard about some university proposing metal foams via scintering hollow metal balloons together with some binders added. implication of this innovation is that it can be scaled up quite easily unlike the other methods.
did you add sugar to the bread to get that lovely browning? i was listening to some show on NPR and they reccomended spraying sugars on bread to get it to brown better? carmelization? IDK this was a while back, maby im way off.
queequeg152 said:but can you get that wonderful honey gold browning from just the starches in bread? im thinking of like... how pancakes need sugar to brown the proper color, or how creme broo-leys brown when you blow torch them?
queequeg152 said:ive never heard anyone call a class of ractions a constellation beffore... makes sense though.
so bread needs sugar to brown properly or no? i mean the grain isnt malted when you make bread right? so its still all starchy right? or am i missing something?
Grab some of that starter from your MIL. I bet that has some real nice flavor.Scoville DeVille said:Every time I come in here, I have to hit the LIKE button at least 5 times!