Been baking slightly subpar sourdough loaves for years, decided to switch things up and tried out the King Arthur’s Pain de Campagne recipe. Turned out weirdly shiny with the bottom third completely hollow from end to end. What the hell happened and how can I put it out of its misery?
by Additional-Metal-860
19 Comments
I don’t know. I’ve made that recipe several times without issue, but know I feel your pain, and I’m also laughing with you.
The breadussy
You be careful, that thing is going to eat you!
This happened to my last loaf. It’s overproofed. Also, I’ve had this happen to me when using AP flour sometimes because the gluten structure is not as strong over time, so the structure tears when rising in the oven, separating layers.
Oh, it’s just a hole. The thumbnail had me thinking it was stuffed with something, like döner kebab, or maybe a dead rat.
At first I thought this was bread filled with nutella or something. I now see that it’s not but feel that it should be.
r/breadcriminals would like a word
Be careful! This bread may eat you!
The crust looks like heaven though
Sandwich!!!!! Stuff that loaf!
Fill with cheese
r/pareidolia
He’s hungry… Feed him butter! 🤤
Have any meatballs and marinara laying around, meatball sub perhaps?
SHOOOOOOOOT ITTTT!!!!
There’s nothing wrong with having a butter pocket no matter what anyone else says. Haha
Actually looks half decent other than the mysterious hole. You could try turning it into croutons or stuffing, or make salmorejo with it.
Next time try less time proofing