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Baking bread...

  1. #1
    HTS highlight reel
    ... then dehydrating the freshly baked bread and grinding that bread down - back into a floury consistency - and then using that flour made from bread to bake bread using that bread. Can you do this? Has it been done before? Rebaked bread with refried beans. I really want to know how that would work out. Anyone have a dehydrator? Is there a reason why people don't do this? It seems genius. I am a genius.
  2. #2
    Star Trek VI: The Undiscovered Country Dark Matter [my scoffingly uncritical tinning]
    Originally posted by HTS … then dehydrating the freshly baked bread and grinding that bread down - back into a floury consistency - and then using that flour made from bread to bake bread using that bread. Can you do this? Has it been done before? Rebaked bread with refried beans. I really want to know how that would work out. Anyone have a dehydrator? Is there a reason why people don't do this? It seems genius. I am a genius.

    The answer to your question is the remarkable elasticity of the gluten protein, which is what gives bread it's meaty texture.
  3. #3
    Archer513 African Astronaut
    My mom thought sliced bread could be a bun if she cut the crusts off...

    She was wrong.
  4. #4
    Transgender Mountain Dew Guzzling Fortnite Slut Houston [my vaporous correlative rediscovery]
    Isn't your apartment really dry you should try leaving a loaf out overnight.
  5. #5
    Star Trek VI: The Undiscovered Country Dark Matter [my scoffingly uncritical tinning]
    I've been gluten free the last few days, and my poops are solid again.

    Pretty sure I have some sort of gluten intolerance, and am not just a hipster.
  6. #6
    Speedy Parker Naturally Camouflaged
    Originally posted by HTS … then dehydrating the freshly baked bread and grinding that bread down - back into a floury consistency - and then using that flour made from bread to bake bread using that bread. Can you do this? Has it been done before? Rebaked bread with refried beans. I really want to know how that would work out. Anyone have a dehydrator? Is there a reason why people don't do this? It seems genius. I am a genius.

    No, just no.
  7. #7
    gadzooks Dark Matter [keratinize my mild-tasting blossoming]
    I still don't even know what refried beans are, let alone rebaked bread.
  8. #8
    gadzooks Dark Matter [keratinize my mild-tasting blossoming]
    This is a testable hypothesis, though.

    Somebody double-bake some bread so we can find out.
  9. #9
    Speedy Parker Naturally Camouflaged
    Originally posted by gadzooks This is a testable hypothesis, though.

    Somebody double-bake some bread so we can find out.

    Anything is testable but this would fail. The gluten in the wheat and enzymes in the yeast along with the chemical reactions created by the heat of baking fundamentally changes everything. If you dehydrated it you would wind up with this.



    You can't bake bread with bread crumbs.
  10. #10
    Star Trek VI: The Undiscovered Country Dark Matter [my scoffingly uncritical tinning]
    Originally posted by gadzooks I still don't even know what refried beans are, let alone rebaked bread.

    You just cook beans, add vegetable oil, and cook again. The result is greasy bean paste.
  11. #11
    Speedy Parker Naturally Camouflaged
    Originally posted by Star Trek VI: The Undiscovered Country You just cook beans, add vegetable oil, and cook again. The result is greasy bean paste.

    Bacon grease, fuck oil.
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