Sous-vide bread is a type of bread that is cooked and then chilled in a vacuum. This allows the bread to dry out, and the crust to be a nice smooth, crispy crust.
I’ve only had one sous-vide bread, a couple other people have had a few, and even they have been a bit bland. That’s because when I made them, I used a really bad recipe (which I’ve since learned was because the bread came out too dark and didn’t have enough sugar). I’ve made other bread with better results, but my personal favourite is a recipe found by the awesome folks at Food52.
One of the things that makes a good recipe, is that you usually get everything that you want and the only thing that you can’t get is a really bad recipe.
And with very few exceptions, sous vide bread has become a staple in my kitchen. A few years ago, when I was still doing my own bread making, I was told that you can use a real loaf pan to cook your bread in. I didn’t get too excited about this because it meant that I would have to get my bread baking pans out of storage, but I have since learned that that is a good thing. It makes the whole process much quicker.
The trick is to use a non-stick cooking pan. The first thing you do when you’re on the bread pan is to cook your bread. You can do this only if you set the food on a shelf. This helps to keep your bread from sticking to the bottom of the pan, so that it doesn’t fall apart. If you make your bread stand up (or stand up really well) and get it started with the pan, it works perfectly.
The sous vide method is a technique in which you cook food in a closed vessel, such as a pan or a pot, so that even if you take the food off, the water will still heat up and continue to cook the food. In a sous vide system you have to cook the food first, then let the water come on. That makes it much easier, as you can just put the food in the pan and stick it in.
My friends and I have been cooking our bread, rolls, baguettes, and other breads like that for quite a while. We all have one of these gadgets that’s basically just a pan that stays attached to a timer that keeps it from falling apart. It’s a great tool for cooking and a great way to store leftovers for the next day. I would say that the method is a lot easier.
I remember once we were looking at a recipe and we thought we could do it faster by simply putting the bread in the fridge. But we kept on thinking that even though the bread was only a few days old, we could still do the same thing. We couldn’t.
The reason? I know when I first heard about sous vide bread I was thinking that we had to find a way to make it a few days old. But the truth of the matter is that it does have a time limit. Theoretically, it could be that the bread is only a few days old and we still have a couple of days to throw away.