#bread help

[thebestbooksaround]

Any bakers around 👀

Okay so I'm making a crusty Artisan Loaf (not sourdough) and it's currently in the fridge for its slow rise in the container I usually make it in. However, this guy seems so have decided to grow a lot bigger than expected???

So my question is

Can I switch him out to a bigger container to finish out his rise time or will I kill all the air if i transfer it?

Should I take him out of the fridge and just bake him now (recommended at least an 8 hour rise in the fridge [and up to 36] and it's currently been 6)

Leave him and deal with the angry dough gods tomorrow when he inevitably explodes and takes over my fridge.

All help would be appreciated. 😐

[wtf-tfw]

WHAT DO I DO HELP YOU GUYS THIS IS URGENT I GOT MY BREAD LOAF SLAMMED IN THE CAR DOOR.

this is real btw not ai. i live in a ps2 videyo game

[vexingmoon]

Serious series of questions but how (or even can I) cook banana bread on a gas grill? if so how long or how would I go about it? what temperature should it be?

[thatonequeeraunt]

I have found instant yeast in my pantry, so now i can make a real bread and let's be real I got all the time in the world. Any suggestions on bread that shall be made?

[syndicutie]

i’m gonna go eat cold garlic bread out of anger that i start school tomorrow

[tastesuperb]

Recipe fact: Bread recipes can be misleading. Because the exact amount of flour you should use can vary according to ambient humidity, storage, and other factors, the total flour in the recipe is often a maximum. It's recommended to leave out a few ounces of flour, and only add them back in if your dough is too sticky.