I literally can't handle myself, what is this 😭😭😭
Tried baking my first loaf of bread using this perfectly fine recipe (https://www.recipetineats.com/no-yeast-bread-irish-soda-bread/) but it all went horribly wrong as you can see.
Sad to say that honestly I know where I went wrong,,, instead of real buttermilk I used oat milk and vinegar cause thats usually what I do for cake and muffin bakes. The dough was really wet but I freaked out cause of the golden time of fizz after adding in my
milk and just shoved it in the oven. I knew it
was a gamble but I did it anyway and now I paid the price!!!!!!!
Please point and laugh all you want. Cause I deserve it. Hopefully I'll do better next time if I ever bake bread again 😞
by MrWashingtonCrossing
27 Comments
I’ll never destroy or laugh at anyone for trying something new.
I’m not sure where you went wrong, but swapping buttermilk with oatmilk and vinegar was a wild choice for bread. 🙂
That’s definitely a giant multigrain cookie right?… *right*?…
Nice cookie. Also, there are no failures, only learning.
I thought this was a biscotti pre cutting. don’t give up!!! there’s always gotta be some awful ones before the good one, and it’ll feel that much better when you do it right!
it’ll be good with soup…I guess…
How are its aerodynamics?
Why? This was exatly how my first few attempts looked
Oh my. Okay, Irish Soda Bread is a very simple bread that has lots and lots of potential. I make breakfast bread with it (including warm spices, dried fruit, and nuts), dinner breads (roasted garlic cloves pasted and added, or cheese and jalapeno) and of course munching breads. You did okay. I would say this – use buttermilk if you have it (use regular milk with a couple teaspoons of lemon juice if you don’t have buttermilk). As soon as you have it together, form a ball. If it is too loose and runny, add some more flour to the mix to get it to stiffen up to the point where you can make a ball with it. Then transfer it, score it, egg/milk wash it and bake it. I bake mine at 475F for 15 minutes. 10 minutes in (while it is still baking at the 475F temperature) I change the temperature down to 400F to finish for another 25 minutes, checking to see if I have a done loaf (I use an instant read thermometer and generally pull soda bread when I get a 200F reading). Don’t be afraid to tent the loaf if it is getting too crisp. When it comes out, wrap it in a tea towel to cool so the crust comes out edible. All good! Generally, I use 480 grams of flour (4 cups), 1 tablespoon of kosher salt, 1-1/2 teaspoons of baking soda, and 1-3/4 cups of buttermilk to pull it together and I get pretty doggone good results from that. Keep going! You got this! Practice makes perfect and I bet the next one is a homerun!
Biscotti?
Looks like a prime suspect to be heated up and to plop vanilla ice cream on!
If it’s good you made a new (cookie) recipe!
Don’t give up on making bread though, I like to substitute a lot too but I always strictly stick to the recipe first so I can see what I may want to change afterwards. Good luck!
That’s a big cookie for cookie day
Turn it into croutons. Every loaf, especially a failure, is a learning experience!
Dude you can totally win the cowpie throwing contest
Oversized peanut butter cookie? 🍪
We all mess up sometimes, measuring with cups instead of grams or forgetting an ingredient. Dust yourself off and try again!
I thought it was an oatmeal cookie.
Thats a nice cracker.
At first look I thought it was a giant cookie.
It looks like a giant scone!!! Actually looks pretty yummy in that lens. How’s it taste? That’s the most important part!
ETA: recommend adding some lemon icing (extra sweet if the bread/scone isn’t sweet enough) and lean in!!
I kinda reminded me of the Necronomicon. Maybe it’s the Necronomnomnom.
It still honestly looks like itd be yummy. And you learned, so its still a win in my books
I’m not saying it’s a bad recipe, it looks fine. But it does not have the best information in the recipe to help you succeed.
I would REALLY suggest trying a King Arthur Flour recipe next time, especially if there is one with a video. And avoid any substitutions or riffs until you have made that recipe or a similar one a few times.
Cookie bread 💀
Baking bread is basically chemistry. Even small changes in ingredients can have large consequences for your result.
In this case you were making a soda bread, which is distinctly different from normal breads, as the rising agent is not yeast, but baking soda.
When baking soda comes into contact with an acid, it causes bubbles of carbon dioxide to form, causing the rise. You want this to happen while the dough is already formed, else you’ll lose all of that gas quickly.
My guess is that one of two things happened here:
1. The acidity of your oat milk + vinegar was much higher than the acidity of buttermilk, causing the reaction to happen too quickly and all the gas was lost before the loaf came together.
2. The acidity of your oat milk + vinegar was much lower than the acidity of buttermilk, causing a much slower reaction, meaning the crust formed in the oven before the bread was able to rise. Once the crust forms, the bread is not going to keep growing.
Based on the shape, I’m guessing your problem was #1, and you didn’t have the time to shape it into a proper loaf before the gas all escaped and it flattened itself out. You likely also needed to either knead the dough more to form some gluten to give it structure, or just use less liquid in general so that it was not so slack.
Based on the recipe, I’d say you should’ve put in no more than 1/2 tbsp of vinegar for your 2 cups of oat milk, maybe even less depending on the oat milk and it’s starting pH level. Any more than that and the reaction would’ve been very rapid.
Also, your oat milk may have had more fat than buttermilk, and the fats will wrap the proteins in the flour, preventing them from forming gluten chains. Basically the more fat a dough has in it, the looser it will be. This also makes it easier for the gas to escape, so could’ve also contributed to your problem.
The moral or the story is when trying a recipe for the first time, it’s always best to follow it to a T. Once you have it figured out, then you can start tweaking it. Hopefully loaf #2 turns out better!
Did the cookie taste any good 🤭😆. It’s not bread but it doesn’t look bad. Was it like a bread stick? It could be great for dipping. 🤔 Hummus, avocado dips, soups maybe. Or even breadcrumbs?
If not could you decorate it as a giant Christmas cookie decoration? Kinda like how people so with gingerbread houses?
Good try though 😁. I’d rather try and fail than not try at all. Good on you.
This looks like a beautiful giant oat cookie
Looks like a giant biscotti 😂