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Made my first bread today
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Made my first bread today


Made my first bread today

by ChronicLegend

36 Comments

  5. AinvarChicago

    Getting the brain right is the toughest part of creating a golem.

  8. Dizzy_Guest8351

    It looks better than my first loaf. I’m not sure I’d call it a success, though.

  12. FarPomegranate7437

    It definitely looks like it wasn’t kneaded enough. I hope it was at least tasty!

  14. avstin8k

    Needs more oil and air. The inside looks good though. What temp did you bake at?

  16. Altruistic-Wish7907

    Looks decent from the inside just depends on what your going for, Did the outside dry out in the final proof and what was you recipe?

  24. aimee-wan-kenobi

    Would be exquisite paired with a nice Chianti and some fava beans…

  27. Independent_Act_8536

    That’s great! I’ve been practicing bread making for years. If you don’t mind a suggestion – before you shape it after the 1st rise, knead a little and fold it over until you have a round that’s smooth on top. Tuck the edges under. Then let it rise the 2nd time. Make sure not to jiggle it while it’s rising or later baking. The picture looks like it lost some rise when you slashed it before baking. I had the same thing happen already. Sharpen your knife before slashing and don’t pull on it. Just let it glide through the top layer, not deep, without dragging or putting pressure. They have these fancy things called lames for slashing bread. They’re like a razor blade. I can’t afford fancy stuff. The loaf will open up while it bakes then. Hope this helps!

  29. spookeazy

    This would actually make such a cool Halloween loaf lol

  30. Alaisx

    Thought this was on r/fossils haha. As long as it tasted good and/or you learned something, every bread is a winner!

  33. CraftyPierogi

    Bet it was delicious. I think you might have been a touch over-proofed on your final rise. It grew bigger than its structure would hold up, so it collapsed slightly, and that caused the wrinkled looking outside and dense inside. You can use the poke test to check the progress. If it springs back right away, it’s under-proofed. If it springs back slowly, that’s the sweet spot. If you poke it and it doesn’t bounce back at all, you’re over-proofed.

    It’s an art, not a science. You will learn how your technique and your flour and the temperature of your kitchen affects the process. Fortunately the muck ups are still delicious with butter.

  35. AdministrativeIce383

    These comments are so lame. I don’t even remember what my first one looked like but I’m glad I kept going!

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