Got a new mixer, made such a big batch it was climbing the dough hook and somehow got grease from the top connector in the dough. Didn't realize until it was done so it was little black streaks mixed in everywhere. Was mad so just walked away last night, planned to take care of it in the morning. Didn't expect this much rise. 💀
by Bitsnbytes115
29 Comments
Maybe a tad
Give it a few more hours.
need another 12hr
the dough hasn’t touched the floor yet so i’d say yes. it needs a few more hours.
Feels like it was actively walking over to you to make sure you didn’t forget! 😁
Jokes aside, you can knock it back, portion some out to go in the freezer to be used next week, or you can just make bread and some focaccia. I mean the oven will be already on for the bread so…worth making the most of it.
Should be fine
Oh mine used to climb up the dough hook as well… Now I make it in 2 batches, and just pretend the first one didn’t get 20min extra rising time…
they end up as 2 loaves anyway…
Absolutely not! It will make a fine hat.
Bake it just like that and let me wear it like a hat
🤷🏻♂️ 😅
Just a little bit of food safe grease. Won’t hurt to bake and eat. /J
I think the yeast is dead, more yeast and more time
Wait another day and you’ll have The Blob part 2.
Why does it seem to be defying gravity? I’m so confused.
I’d never thought to cover my ferment in a duvet. Interesting technique let us know how it turns out.
Punch it down and go again
Great gluten structure to hold that fold from hitting the floor. Appreciate the chuckle.
So you are going to bake that, right?
I just started to bake bread and I sit by my timer to make sure this doesn’t happen to me…lol
Love it!
It’s alive is what it is!!
lol shaped like that meme face guy
I hate when I confuse my yeast for my flour.
That’s a crazy ass bread hat you got
Great B movie, The Attack of the Deranged Dough Ball ….😵💫
Might need a few more hours…. 😉 How much yeast did you use, normally 2% the weight of flour. If you use more than 4% you will be able to taste it in the finished bread, but it will prove faster. When you are mixing, monitor the temperature of the dough and stop when it reaches 28 degrees c. Live yeast is better to use than the dried stuff, just be careful salt doesn’t contact it when you are putting ingredients in the bowl. Once it’s mixed prove it, then knock it down and mold whatever you are making and prove it again under a damp cloth, then bake it.
Looks like Jotaros hat.
Did you make it with a STAND mixer?
bread hats will be a thing in Paris next month.