You provided 0 information, no one can tell you what you did wrong, but this looks like you just mixed flour and water together and baked it.
Glass-Helicopter-126
Your “rest” (bulk ferment) was too short and/or your starter is too weak. No fermentation happened there.
hack4freecbs
Hey 🙂 everybody in this sub is going to ask alot of questions but honestly, if you have $20 to spend https://a.co/d/h4Ia4AI this book will help you much more than any Reddit comment.
This looks to me, like much of what happens when you start a new hobby, is that there are fundamentals of the process that you are missing, which is no one’s fault.
To quote my good friend Jake the Dog, sucking at something is the first step to getting good at something and this is a better attempt than 98% of people who have never even tried baking bread.
This book is some recipes but 100+ pages of learning the basics of what bread making is. I promise you if you read it you will make edible delicious bread the first time.
mertilated
What temperature is the room you rested the dough in?
OCbrunetteesq
Is your starter ready? Often the pancakes are because of starters that are too young.
desireresortlover
Do you like hockey? 😂 honestly just looks like your starter was not active or you didn’t let your dough ferment enough in bulk ferment process.
GarthMater
I am impressed that you have created composite building material. It’s ok, I bet you will rise to the occasion and not loaf about.
Any-Jeweler-2030
I think you got the bread recipe screwed up with a scone recipe.
TwiLuv
Try Rye flour for starter feedings, it’s considered the “super booster”.
Main_Cauliflower5479
Could be a few things. Starter was spent, not fed enough. Do you feed with bread flour?
Could be over fermented. What you have is what happens when the dough has fermented too long. Doesn’t rise and doesn’t brown.
longjing_lover
it’s a lovely looking biscotti, just needs a second bake!
BraveT0ast3r
“Did they make that in Chernobyl?” -My wife when I showed this to her.
But to be fair, I’m also very new at this so I can’t really judge. Improvement is best measured from a good baseline!
Brown8382
I had a hard time understanding the poke test to determine fermentation completion, but what worked for me is the jiggle test. When it’s proofing, if you shake the container, does the mass of dough jiggle sort of like jello? If so, the dough is full of air and probably is ready. If it doesn’t jiggle or only jiggle a tiny bit, it’s probably not ready because it’s not full of air. Another thing i realized was I was not creating a warm enough environment for the yeast. So now I use warm water when i mix my dough and I also use a Raisenne mat. Good luck!
chock-a-block
Something not mentioned, if the paper was sticking to the bread, that means the chemicals that make parchment paper leeched into your bread.
If you insist on using parchment paper, lower your baking temp a whole lot and let it bake longer.
You can also use butter or grease on the bottom of the pan. The perception that grease and butter are “bad” is false. Both benefit from a lower baking temp.
I don’t know why but this reminds of bread that the ancients would eat in the desert! No style points just sustenance! 😂
robotbeatrally
dehydrate it in a dehydrator thoroughly and vacuum seal it with dessicant and oxygen absorber and have yourself some free-ish emergency food 🙂 soak in milk for 30 min before eating lol
hane1504
What’s wrong with it?/
abcdffancy
omg my second loaf looked like this. I kept calling it the cement loaf lol I’m glad it wasn’t just me.
Just_Elk_1185
Based on the color alone your starter isn’t mature enough to make bread yet.
Disastrous_Fee1795
What was your recipe ?
Rich-Yogurtcloset715
That looks like hardtack.
No_Hat_886
That’s called sourNo
real415
Unleavened bread is underrated
gaucholoco03
Do you play hockey? You could repurpose.
Valley-Girl75
That’s a pretty high hydration dough for a beginner. Higher hydration dough needs more time to bulk ferment, especially if dough temperature is 70°f & below. Also, higher hydration dough should get a 50-75% rise before cold proofing. Give it more time & best of luck😊
havnt2
Wrap it in leaves.
Daimos1
Weak starter
Kmoney4ever
Needs butter
Twout_Catcher_2009
Lembas Bread!
medivka
Just because you have sour dough starter doesn’t mean it’s ready for making bread. It has to be developed in a vessel over several days to a peak of yeast activity. Developed starter ready to make bread floats on top of water.
Feisty_Ad_6672
I would tend to agree that your starter wasn’t fully developed. Keep trying and hang in there. Not everyone gets it on the first try.
TheNewYellowZealot
Lembas bread!
No_Opportunity_1502
This looks impressive af
hmmspicy
So many questions after reading the thread a bit 😅
ZHYT
It looks like your dough might not have fermented properly. Make sure your starter is active and give it enough time to rise during the bulk fermentation. A little patience goes a long way in sourdough baking.
Sufficient-Program27
Shalom!
tcumber
You.did not.bulk enough.. do not watch the clock…watch your dough. It may yake 6 -13 hours to rise. They key is.bo matter how long it takes, dont touch it till it gets to just a little less than double
sin_esthesia
You can probably fix a hole in the wall with that, it’s not all bad.
42 Comments
We don’t know what you did wrong if you don’t include what you did
Looks like Lembas bread, Legolas would be proud.
https://preview.redd.it/91rs1w7j3jgg1.jpeg?width=500&format=pjpg&auto=webp&s=486669af6a6713b16c887097dec542c2b1032a42
No clue if you don’t tell us what you did? Lol
You provided 0 information, no one can tell you what you did wrong, but this looks like you just mixed flour and water together and baked it.
Your “rest” (bulk ferment) was too short and/or your starter is too weak. No fermentation happened there.
Hey 🙂 everybody in this sub is going to ask alot of questions but honestly, if you have $20 to spend https://a.co/d/h4Ia4AI this book will help you much more than any Reddit comment.
This looks to me, like much of what happens when you start a new hobby, is that there are fundamentals of the process that you are missing, which is no one’s fault.
To quote my good friend Jake the Dog, sucking at something is the first step to getting good at something and this is a better attempt than 98% of people who have never even tried baking bread.
This book is some recipes but 100+ pages of learning the basics of what bread making is. I promise you if you read it you will make edible delicious bread the first time.
What temperature is the room you rested the dough in?
Is your starter ready? Often the pancakes are because of starters that are too young.
Do you like hockey? 😂 honestly just looks like your starter was not active or you didn’t let your dough ferment enough in bulk ferment process.
I am impressed that you have created composite building material. It’s ok, I bet you will rise to the occasion and not loaf about.
I think you got the bread recipe screwed up with a scone recipe.
Try Rye flour for starter feedings, it’s considered the “super booster”.
Could be a few things. Starter was spent, not fed enough. Do you feed with bread flour?
Could be over fermented. What you have is what happens when the dough has fermented too long. Doesn’t rise and doesn’t brown.
it’s a lovely looking biscotti, just needs a second bake!
“Did they make that in Chernobyl?” -My wife when I showed this to her.
But to be fair, I’m also very new at this so I can’t really judge. Improvement is best measured from a good baseline!
I had a hard time understanding the poke test to determine fermentation completion, but what worked for me is the jiggle test. When it’s proofing, if you shake the container, does the mass of dough jiggle sort of like jello? If so, the dough is full of air and probably is ready. If it doesn’t jiggle or only jiggle a tiny bit, it’s probably not ready because it’s not full of air. Another thing i realized was I was not creating a warm enough environment for the yeast. So now I use warm water when i mix my dough and I also use a Raisenne mat. Good luck!
Something not mentioned, if the paper was sticking to the bread, that means the chemicals that make parchment paper leeched into your bread.
If you insist on using parchment paper, lower your baking temp a whole lot and let it bake longer.
You can also use butter or grease on the bottom of the pan. The perception that grease and butter are “bad” is false. Both benefit from a lower baking temp.
https://preview.redd.it/z1f8lx3nojgg1.jpeg?width=1600&format=pjpg&auto=webp&s=b4e74572f9d5c59ef5afc8a6b716b0d4a5c4b3a2
It’s a shame that
I don’t know why but this reminds of bread that the ancients would eat in the desert! No style points just sustenance! 😂
dehydrate it in a dehydrator thoroughly and vacuum seal it with dessicant and oxygen absorber and have yourself some free-ish emergency food 🙂 soak in milk for 30 min before eating lol
What’s wrong with it?/
omg my second loaf looked like this. I kept calling it the cement loaf lol I’m glad it wasn’t just me.
Based on the color alone your starter isn’t mature enough to make bread yet.
What was your recipe ?
That looks like hardtack.
That’s called sourNo
Unleavened bread is underrated
Do you play hockey? You could repurpose.
That’s a pretty high hydration dough for a beginner. Higher hydration dough needs more time to bulk ferment, especially if dough temperature is 70°f & below. Also, higher hydration dough should get a 50-75% rise before cold proofing. Give it more time & best of luck😊
Wrap it in leaves.
Weak starter
Needs butter
Lembas Bread!
Just because you have sour dough starter doesn’t mean it’s ready for making bread. It has to be developed in a vessel over several days to a peak of yeast activity. Developed starter ready to make bread floats on top of water.
I would tend to agree that your starter wasn’t fully developed. Keep trying and hang in there. Not everyone gets it on the first try.
Lembas bread!
This looks impressive af
So many questions after reading the thread a bit 😅
It looks like your dough might not have fermented properly. Make sure your starter is active and give it enough time to rise during the bulk fermentation. A little patience goes a long way in sourdough baking.
Shalom!
You.did not.bulk enough.. do not watch the clock…watch your dough. It may yake 6 -13 hours to rise. They key is.bo matter how long it takes, dont touch it till it gets to just a little less than double
You can probably fix a hole in the wall with that, it’s not all bad.