I feel like my bread is a little flat/ deflated at the bottom. For both of these loaves I let them bf for about 9 and a half hours and the dough was about 73 degrees. I did check the poke test and it pulled away from the bowl. I let them rest in the fridge overnight after shaping before I place them in the oven. Any tips or does these look like they are supposed? These are my second and fourth loaves made so far.
125 grams of starter was used.
by Lovely_Bones451
13 Comments
Looks like a perfect loof to me
Looks great! Did you bake it on your dash using the sun for heat? /s
Looks great but I gotta know why you brought the bread to your car.
Looks amazing! Can I ask how much flour you used? For 280 grams of water I’m guessing around 400 g flour?
OP is just taking it along for a Brot-trip
Honestly..? No. I think you should send it to me so I can tell better though… 🧐
I mean, no. Even the slightest turn will risk sending that beautiful boule tumbling onto the floor of your car, and it’s FAR too pretty to risk like that.
I can’t believe you baked bread in your car!
In all seriousness, looks good 👍
Bread looks great, your cast iron on the other hand…
The crust is full of bubbles, this means that you used too hot water to make your dough. (25 years of baking)
Not right. Don’t drive baked.
Sorry but that doesn’t look right. That looks RIGHTEOUS!
Looks amazing tbh!