First time I’ve gotten a flat bread. What happened??
Followed a recipe for cinamon raisin sourdough. During the second stretch and fold I decided I didn't want a giant loaf of it, so I split the dough and continued the process. 12 hours in the fridge.
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RubbishAndRaucous
Depending on when you added the cinnamon, it could be inhibiting the yeast. I know that when I make regular (not sourdough) cinnamon raisin bread if I put in the amount of cinnamon I like, i.e. more than the recipe, it kills the rise. So I make a cinnamon swirl layer that isn’t all mixed in.
LostCause916
It just couldn’t rise to the occasion.
Artistic-Traffic-112
Hi. Your loaf is overproofed, underdeveloped, and imo, over baked. I feel sure it will be quite tasty tho.
The alveoli indicate it may have been quite a wet dough that was difficult to andkw ans stretch they akso reveal thin and holed membranes that allowed faces to escape and weaken the structure due gluten breakdown.
I feel this dough was overhydrated by about 5% and over fermented by around 10 % of rise in bulk ferment.
Better luck next time
Happy baking
Always_Tired-247
To me, it looks like a shaping problem. Perhaps it was more hydrated than you are used to working with? Did you open bake and did it have room to spread out instead of up? I’m sure it tastes great.
thesedamnslopes
I remember hearing cinnamon causes the bread to take a lot longer to proof!
panchyatt_he_muje
So you made two breads, one plain and the other one is cinnamon raisin and the plain one didn’t rise, right? Coz it was unclear from your post
Unusual_Note_310
I know, I know, I know…it’s not what you were aiming for, but damned if I don’t want a piece of that right now with some butter. My family would tear that right out of my hands!
So when I make flat loaf by accident, they grab a danged cheese board and have a party. Yes. They do.
The really super cool thing about a good homemade sourdough failed loaf? They still taste GREAT!
foxfire1112
It looks like it was overproofed and not shaped properly. Is it possible the inclusions accelerated the proofing more than you’re used to?
9 Comments
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Depending on when you added the cinnamon, it could be inhibiting the yeast. I know that when I make regular (not sourdough) cinnamon raisin bread if I put in the amount of cinnamon I like, i.e. more than the recipe, it kills the rise. So I make a cinnamon swirl layer that isn’t all mixed in.
It just couldn’t rise to the occasion.
Hi. Your loaf is overproofed, underdeveloped, and imo, over baked. I feel sure it will be quite tasty tho.
The alveoli indicate it may have been quite a wet dough that was difficult to andkw ans stretch they akso reveal thin and holed membranes that allowed faces to escape and weaken the structure due gluten breakdown.
I feel this dough was overhydrated by about 5% and over fermented by around 10 % of rise in bulk ferment.
Better luck next time
Happy baking
To me, it looks like a shaping problem. Perhaps it was more hydrated than you are used to working with? Did you open bake and did it have room to spread out instead of up? I’m sure it tastes great.
I remember hearing cinnamon causes the bread to take a lot longer to proof!
So you made two breads, one plain and the other one is cinnamon raisin and the plain one didn’t rise, right? Coz it was unclear from your post
I know, I know, I know…it’s not what you were aiming for, but damned if I don’t want a piece of that right now with some butter. My family would tear that right out of my hands!
So when I make flat loaf by accident, they grab a danged cheese board and have a party. Yes. They do.
The really super cool thing about a good homemade sourdough failed loaf? They still taste GREAT!
It looks like it was overproofed and not shaped properly. Is it possible the inclusions accelerated the proofing more than you’re used to?