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Reply to @timixretroplays@digipres.club
Tim 🎮@timixretroplays@digipres.club (2026-03-31 13:22:10)
Update: it looks like I spawned a 12cm cube in my kitchen and assigned it the "bread" texture.

A 300g premixed bag aaalmost reaches the top of the pan, so maybe I need to try 350g next time. Was hoping this would work as it's half a premixed packet from a box, but it looks like I'll have to do slightly more work than that.

This may yet prove totally sufficient however - the cube is currently cooling and will meet its fate later this evening.
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Tim 🎮@timixretroplays@digipres.club (2026-03-31 14:56:52)
Ok, several things to report here. This bread is sliced too thick, I should be getting eight slices instead of six out of a little loaf this size, and they're too chunky to cook properly in the jaffle iron. I need a better bread knife than an old IKEA one. The bread definitely needs to cube out in the pan, it's a little too short for this, and it should be softer.

Positive points: Fresh bread of your own making is divine, and gouda cheese is apparently great in a jaffle. Do recommend both.
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Tim 🎮@timixretroplays@digipres.club (2026-09-03 17:05:44)
My bread is a cube, your argument is invalid.

Turns out a 300g flour recipe will make a perfectly adequate 12cm cube of bread if you actually let it rise for long enough - this thing sat in the cube tin for about 90 minutes in the early spring sun.

I got one unnervingly perfect square of bread out of it before it started to bend under the force of being cut. Having solved the shape question, I now need to upgrade my bread knife to one that actually cuts.
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