This is the result of my post about the gluten structure 🥖🥖
This is the result of my post about the gluten structure 🥖🥖
by ZZZBREAD11
20 Comments
Interesting-Cow8131
Care to share your process here?
justforsomelulz
I knew it would look amazing but I didn’t expect it be this good!
fitzbuhn
I’m surprised it’s not smoking a cigarette
_IAmNotAFish_
I don’t understand how this is the goal. There’s no bread there, just holes. Nothing to butter or dip or make into a sandwich.
kipdjordy
Where’s the bread?
Original-Ad817
Sourdough and croissant had a baby!❤️
likeabomb
I just imagine to cut this in half (horizontally) and to spread Nutella or butter and marmalade on it. Sounds like a dream 😍
Federal_Secret92
Holy moly
LopsidedLobster2
Is the sort of bread that looks great in pictures but it’s a bit pointless
Bubblehead616619
That’s pretty!
TheUnfollowedLife
I’m with you. I love learning technicals. Beautiful bake!
Historical_Run_5155
Would you give a little bit advice for someone who don’t have standmixer and just have fresh yeast? I’m sure that I always make the gluten structre right, I guess, but If would compare the bread with made standmixer which kneaded about 10 minutes, probablly there is some shortcoming in my bread. I put 5 grams fresh yeast for 400 grams bread an 80% hydration. Mixing all ingredients without yeast and tighten up gluten, sitting 30 min. and then adding yeast. After yeast adding it takes 2 hours to complete the bulk fermentation process with 3 coil foil in every 30 min. It is doubling size then shaping carefully and put into the basket. In final stage, it is fermenting about 10 hours at fridge then I’m baking it 230 in a dutchoven pot. But it never comes out like that. My dough never become runny when I put it out from fridge but ı dunno.
frodeem
That’s gonna be a no from me dawg.
TerdSandwich
Crazy under or overproofed. There needs to be density between larger hole distribution. If I had to guess you’re using too much yeast and/or too long/warm proof and/or not enough salt, but either way, I would try to dial something back.
rebkh
It’s holy ✝️
uncontainedsun
i want this, looks delicious
imcalledaids
I think it looks cool. Sure you couldn’t make a sandwich out of it. But with some olive oil or garlic butter, I’d be eating that up
mofugly13
Reminds me of the inside of a French cruller. And I love those. I would eat your bread.
thiemj3332
Bet that would make for a great sandwich if you got it flat wise
Trojan713
Not sufficient for its intended purpose. Zero out of 10. Would not try.
20 Comments
Care to share your process here?
I knew it would look amazing but I didn’t expect it be this good!
I’m surprised it’s not smoking a cigarette
I don’t understand how this is the goal. There’s no bread there, just holes. Nothing to butter or dip or make into a sandwich.
Where’s the bread?
Sourdough and croissant had a baby!❤️
I just imagine to cut this in half (horizontally) and to spread Nutella or butter and marmalade on it. Sounds like a dream 😍
Holy moly
Is the sort of bread that looks great in pictures but it’s a bit pointless
That’s pretty!
I’m with you. I love learning technicals. Beautiful bake!
Would you give a little bit advice for someone who don’t have standmixer and just have fresh yeast? I’m sure that I always make the gluten structre right, I guess, but If would compare the bread with made standmixer which kneaded about 10 minutes, probablly there is some shortcoming in my bread. I put 5 grams fresh yeast for 400 grams bread an 80% hydration. Mixing all ingredients without yeast and tighten up gluten, sitting 30 min. and then adding yeast. After yeast adding it takes 2 hours to complete the bulk fermentation process with 3 coil foil in every 30 min. It is doubling size then shaping carefully and put into the basket. In final stage, it is fermenting about 10 hours at fridge then I’m baking it 230 in a dutchoven pot. But it never comes out like that. My dough never become runny when I put it out from fridge but ı dunno.
That’s gonna be a no from me dawg.
Crazy under or overproofed. There needs to be density between larger hole distribution. If I had to guess you’re using too much yeast and/or too long/warm proof and/or not enough salt, but either way, I would try to dial something back.
It’s holy ✝️
i want this, looks delicious
I think it looks cool. Sure you couldn’t make a sandwich out of it. But with some olive oil or garlic butter, I’d be eating that up
Reminds me of the inside of a French cruller. And I love those. I would eat your bread.
Bet that would make for a great sandwich if you got it flat wise
Not sufficient for its intended purpose. Zero out of 10. Would not try.