Kind of exploded out the side; guess I didn’t score it deep enough on top?
This is the recipe I used: https://www.jennycancook.com/recipes/easy-white-bread-no-egg/
by Witty_Translator_675
Kind of exploded out the side; guess I didn’t score it deep enough on top?
This is the recipe I used: https://www.jennycancook.com/recipes/easy-white-bread-no-egg/
by Witty_Translator_675
16 Comments
Underbaked and probably cut too soon
Need to let it rise more before baking.
You done great! If it tastes good – be happy and proud!
Don’t let the picky people get you down. This is a learning adventure and you will learn the most sometimes from the mistakes.
Looks good but the crust is pale
For a first loaf you can be proud. If it tastes good, you’re on your way.
Now next time make sure you proof it properly, and bake it long enough. It should be browner and I believe around 200F in the middle. Scoring will help let it get proper oven rise without splitting.
Catan is the best. What’s your favorite expansion? Nice bread, btw.
Couple of weird things in that recipe. The first rise is way too short at 10 minutes. I am also surprised that it’s baked at a low temperature. It could be higher to start and then lowered.
Next time you should bake a little longer or wait until it’s completely cool to cut but it still looks good
Commendable loaf but room for improvement. I’m sure you’ll go far
beautiful baby!
All these fools criticising your loaf (JK) I’d slather that beautiful white cloud in butter and eat the whole thing 😂😂
Eating my friend
Looks pale but tasty! I like exploded bread the best. 375 F (190 C) seems pretty low temperature for bread. But I do mostly whole grain with rye, seeds and nuts. I usually preheat at 220 C (428 F) and lower when the bread is in the oven to 200 C (392 F) I sprinkle water into the hot oven and or but a small heat resistant bowl with water into the oven, (sprinkle cold water in between) to create a nice crispy crust. I only cover the bread if it’s already as brown on the top as I want and not ready inside. To know if it’s baked through I don’t measure temperature, I knock on the bottom. If it sounds hollow it is ready. Also I mix the salt into the flour never straight with the yeast, because it often prevents it from rising.
Did you enjoy it? Then it’s successful! If you didn’t, time to investigate and learn. The hardest part in bread making is ACTUALLY MAKING the bread, so you get the ⭐️!
Perfect for some ham, white American cheese, sliced lettuce, light mayonnaise, and maybe even two sliced tomatoes.
Cut in triangles or squares and enjoy with water (add a lemon slice on the glass to make it *fancy*)
And enjoy