The image is just a reference but my fail bread is… During the Christmas holidays, I tried to make garlic bread but my result was a beautiful loaf on the outside, but as hard as a rock.
by Bleezyww
21 Comments
iBeenie
You made soup bowls 😅
Buzzguy13
I was using my parents bread maker when I was visiting them years back, and I forgot the yeast, Didn’t realize until I got the square hockey puck that was tough to get out of the pan at the end.
Little_Jaw
It’s a perfect setting for a diorama
Total_Inflation_7898
Not long after we bought our bread machine I made a fancier than usual loaf for a friend who was visiting. I forgot the paddle. Warm flour.
pastorveal
Recently I made the King Arthur no-knead bread and wanted to halve the recipe. Well, I realized too late that I halved only the dry ingredients but did the normal amount of water. Accidental focaccia!
CLynnRing
I’m having to completely reconfigure my sourdough method at a new altitude. Recently, I experimented with an autolyse phase (withholding the salt), adding the salt after kneading. Incredibly epic failure! Weird taste and texture and very little rise. Probably the worst loaf I’ve ever made. Chemistry’s a bitch.
joejjetslaminjammin
I used yeast flakes vs active yeast. Very dense “loaf”. Lol
Fail_Strange
That shot was frozen and you dont know what urr doing
AvatarGonzo
Theres some huge bread company wanting to know your recipe, that’s the perfect shrinkflation invention!
Gaufrette-amusante
Perfect for an amazing sandwich! ; you just have to stuff it with ham, cheese etc 😋
Appropriate_View8753
Forgot salt once, realized when I went to put the rising loaves into the oven, they had risen about 50% more than usual and were VERY jiggly.
breadsaucecheese
I forgot a 2 kilo loaf in the oven at work. Baked for 4 hours at 350 until the oven was turned off, then stayed in the hot oven for 12 hours before i discovered it the next day. Even the inside was burned.
filifijonka
It’s really aesthetically pleasing!
BattledroidE
If a bag of potato chips was bread…
petewondrstone
mcrawfishes
I was making challah for friends who were staying with us. The whole time, I kept telling them how excited I was to share fresh-baked bread with them! Really talked it up.
I switched oven racks around so the loaf would have room to rise, not realizing that I didn’t put the rack back in correctly. Got it ready to bake for my standard 30 minutes. Opened the oven door when the timer went off, and it was deflated and not at all golden brown. It genuinely looked like someone sat on it.
Gave it some more time, no luck. I used my go-to NYT challah recipe, one I’d been using for a few years and never had any issues with it. Went to watch the bread Bake-Off style (sitting on the floor), only to notice that the rack wasn’t set properly, so the oven door wasn’t sealed.
Sad day for bread, good day for French toast!
DrNinnuxx
That belongs in r/sourdoh
Fragrant_Ideal_6001
All I see is room for butter.
snowtater
Would be perfect for a nativity scene!
Elegant-Chance8953
That would be great to make a muffaletta with
FlamingoRush
This is like the Chinese economy! On the surface everything looks ok but as you cut deeper…
21 Comments
You made soup bowls 😅
I was using my parents bread maker when I was visiting them years back, and I forgot the yeast, Didn’t realize until I got the square hockey puck that was tough to get out of the pan at the end.
It’s a perfect setting for a diorama
Not long after we bought our bread machine I made a fancier than usual loaf for a friend who was visiting. I forgot the paddle. Warm flour.
Recently I made the King Arthur no-knead bread and wanted to halve the recipe. Well, I realized too late that I halved only the dry ingredients but did the normal amount of water. Accidental focaccia!
I’m having to completely reconfigure my sourdough method at a new altitude. Recently, I experimented with an autolyse phase (withholding the salt), adding the salt after kneading. Incredibly epic failure! Weird taste and texture and very little rise. Probably the worst loaf I’ve ever made. Chemistry’s a bitch.
I used yeast flakes vs active yeast. Very dense “loaf”. Lol
That shot was frozen and you dont know what urr doing
Theres some huge bread company wanting to know your recipe, that’s the perfect shrinkflation invention!
Perfect for an amazing sandwich! ; you just have to stuff it with ham, cheese etc 😋
Forgot salt once, realized when I went to put the rising loaves into the oven, they had risen about 50% more than usual and were VERY jiggly.
I forgot a 2 kilo loaf in the oven at work. Baked for 4 hours at 350 until the oven was turned off, then stayed in the hot oven for 12 hours before i discovered it the next day. Even the inside was burned.
It’s really aesthetically pleasing!
If a bag of potato chips was bread…
I was making challah for friends who were staying with us. The whole time, I kept telling them how excited I was to share fresh-baked bread with them! Really talked it up.
I switched oven racks around so the loaf would have room to rise, not realizing that I didn’t put the rack back in correctly. Got it ready to bake for my standard 30 minutes. Opened the oven door when the timer went off, and it was deflated and not at all golden brown. It genuinely looked like someone sat on it.
Gave it some more time, no luck. I used my go-to NYT challah recipe, one I’d been using for a few years and never had any issues with it. Went to watch the bread Bake-Off style (sitting on the floor), only to notice that the rack wasn’t set properly, so the oven door wasn’t sealed.
Sad day for bread, good day for French toast!
That belongs in r/sourdoh
All I see is room for butter.
Would be perfect for a nativity scene!
That would be great to make a muffaletta with
This is like the Chinese economy! On the surface everything looks ok but as you cut deeper…