The garlic bread I made at my sister's house last Sunday came out soggy and now I pre-toast the bread for 3 minutes before adding anything

She handed me a bag of ciabatta rolls from Aldi and after 10 minutes at 375 they were basically wet bread with cheese on top so now I always hit the empty bread first then add oil and garlic and cheese, anyone else have to adjust their timing for different bread types?

3 comments

3 Comments

gibson.elizabeth1mo ago

Lmao bread betrayal is the worst, my garlic bread once turned into a sad doughy pancake cause I got impatient with some fancy brioche rolls. Pre-toasting is a game changer though, I should try that three minute trick cause my oven has a personal vendetta against crispy edges. Honestly though, soggy garlic bread is like a crime against carbs and I applaud your forensic bread science.

the_hugo1mo ago

Nah I gotta push back a little here, @gibson.elizabeth. I actually think soggy garlic bread has its place if you do it right. I mean, back in 2019 I had this pizza place in Chicago that intentionally left the middle a little soft so it soaked up the marinara, and it was honestly better than any crunchy version I've had since. Pre-toasting three minutes might give you that crispy edge but you lose the whole point of garlic bread being this messy, dripping thing that falls apart in your hands. Maybe it's just me but I'd take a doughy, butter-soaked mess over a crunchy cracker any day, forensic science or not.

xena3731mo ago

Hang on wait... you had soggy garlic bread from a PIZZA PLACE in Chicago and they CHARGED you for that? That's wild. I would've walked right out honestly, paying good money for bread that can't hold its own shape is just wrong. Pre-toasting is the only way to go if you ask me, anything less is just asking for a sad, limp dinner. Bread should have some fight in it, you know, not just give up the second you look at it.