I've been making 2-3 loaves a week for about 10 years; we go through so much I rarely bother with bannetons or ears or general appearance. It's whip it up, let it sit, throw it in the oven. Today it was all proofed and ready to bake when a mini emergency arose so I stuck it in the fridge in a lidded plastic bowl, for longer than I wanted. By the time I got home it had risen enough to pop the lid off and stick a bit. Apparently this is a result you can get 🤣 🌋
Recipe by requirement lol
100g dark rye starter
325g water
520g flour
15g salt
4 f&s every 45mins, shaped, proofed for 6 hours. Baked at 450° for 40mins lid on, 15 mins lid off.
by neverfoil
18 Comments
It looks like an onion 🤣
I thought that was an onion 🧅
A boob.
Onion bread!
Is it shaped like that because it stuck to the lid and that spot stretched out when you pulled the lid off? If so, I might do an onion loaf and try to recreate this on purpose.
My loaf last week hit the lid. That was a first for me
How do you like the rye starter? I’m currently doing whole wheat starter but thinking about switching to rye, as I just love the flavor. Do you get any rye flavor from just the starter?
Beautiful onion!
Congratulations on the birth of your onion
r/onionlovers
Hershey bread kiss.
I WANNA SEE THE INSIDE
Baking and cooking at the same time!!
Look at the creative energy you unleashed in the comments with people planning recipes, bouncing off others’ ideas! It’s beautiful!
We need a crumb pic! Peel it!
But it’s a lovely onion😊
doughcano
I thought it was a huge shallot