I know this isn't how it's supposed to look (the crust is buttered).
The top and bottom are cooked and hollow, but the bread is still quite heavy.
Let me list my mistakes:
1) Too much water
2) over proofing
3) didn't adjust the recipe to my microwave
4) improper proofing container
I am open to advice and suggestions
by Little-Week-5199
10 Comments
I think the key here was “microwave” I’m not sure where and how you used a microwave in the process but it’s not necessary. You can maybe look at and follow a video from a reputable source like the perfect loaf website or claire saffitz from the NYT cooking on youtube
You’ve listed what you think are your mistakes; but if you are looking for help we’re going to need your ingredients, techniques, etc. You used a microwave for what? To bake? How is that even possible?
did you autolyze the flour?
pan frying should be avoided
This is a new one!
For a second I thought you made creme brûlée bread 😜
Microwave?
Advice: start smaller and use a very basic recipe, which only includes starter flour salt and water. Maybe you can make a bigger amount of dough, put it in the fridge after bulk and only take out smaller pieces fo shaping and final proofing to test different oven settings. Just an idea.
I think it’s glorious. No notes! 🤩
What’s that, a Crème brûlée?