One of my biggest dough FAILS ever gave me the BEST crumb I’ve ever baked. I give up.
One of my biggest dough FAILS ever gave me the BEST crumb I’ve ever baked. I give up.
by JackSupern0va
27 Comments
GrandMoffTyler
Don’t give up! That’s a success in my book!
MarDaNik
Gosh, what’s going on there? Is it enriched? Very high hydration? Exceedingly well proofed yet somehow not badly overproofed?
Katunopolis
You don’t have to give up, you have to start understanding dough hydration and how it changes according to the flour you are using; try starting with a more conservative hydration and a high protein flour something around 14% protein with 70% hydration, it’s a journey.
MadLucy
Too much dough in that banneton and it stuck to the edges? Still delicious, I bet. That crumb is lovely.
digital_sunrise
Ugh I feel you
GlitteringRecord4383
It’s what’s on the inside that counts 😉
Smear_Leader
The Crumb King
HeyMySock
If it tasted good, it was a success!!
MLiOne
We’ve all been there. Happened to me a a couple of months ago. All I could do was laugh and laugh. Then stuffed my mouth with the results!
JennySplotz
kelowana
I would still eating and enjoying it.
nana_3
High hydration is where it is at
SuperMonkeyCollider
Not a failure! It was a happy little accident! Keep on failing into great bread.
manofmystry
The crumb looks very moist and open. Nice. That looks like a crisp crust and readonable spring.
What was the fail? Did the dough spread when you released it from the banneton? Did you have trouble building tension? How long was BF?
What did you bake it in,? The bottom appears to have assumed the shape of the vessel.
80% hydration – I float around 75-77% consistently. For me, that level balances texture with workability.
H_I_McDunnough
60% art 59% science 8% math
Crack-FacedPeanut
Well at least it tastes good. Obviously high hydration doughs love to stick, so I always use a healthy amount of flour when shaping. Shaping tightly helps, but it can be challenging at hydrations 80% and up. Rice flour in your proofing baskets will help with sticking much more than standard flour — it’s all I use nowadays.
Is your fridge as cold as you think it is?
Albatross1225
I did this with chocolate chip cookies. I made them a few times with a recipe. Tried them one time but from memory instead. I knew I had gotten some of the ingredient measurements wrong from the recipe I used. they were the most perfect chocolate chip cookies I’ve ever eaten. Never been able to fuck it up that good again.
ChaoticToxin
I think people sometimes try to over perfect things too much. To me that is bread, bread im going to eat and enjoy. Its not hard or raw so its going to be a joy to eat. Im also a carb monster so take that as you want lol
CordeliaGrace
Ok, I don’t fuck with bread like, on any level over “consumer”, so I’m not sure what is going on here…but I’d absolutely scarf this whole loaf. Probably wouldn’t even require butter.
This is amazing and I’ll gladly take anything else you think is a failure.
MyNebraskaKitchen
Bread is persnickety. I’ve been baking bread for over 30 years and seldom does a week go by when I don’t learn something new or have something unexpected happen.
Lostinaredzone
Ooh that looks so good
Holiday_Yak_6333
I spent a year trying to perfect sourdough. Gave it up.
mopedarmy
I had better luck with high hydration dough by scheduling my main rising for the evening. I then put it in the basket and put a shower cap over top, (I don’t know what you call them, my wife has a bunch of them for covering open dishes before putting them in the refrigerator). I let it proof all night.
The next day the dough had enough structure that I was able to do all my decorating stuff and come out with a great crumb after baking.
YourMidwestMama
I would much rather have an ugly loaf that tastes amazing, but I understand your struggle. Would eat. 10/10
27 Comments
Don’t give up! That’s a success in my book!
Gosh, what’s going on there? Is it enriched? Very high hydration? Exceedingly well proofed yet somehow not badly overproofed?
You don’t have to give up, you have to start understanding dough hydration and how it changes according to the flour you are using; try starting with a more conservative hydration and a high protein flour something around 14% protein with 70% hydration, it’s a journey.
Too much dough in that banneton and it stuck to the edges? Still delicious, I bet. That crumb is lovely.
Ugh I feel you
It’s what’s on the inside that counts 😉
The Crumb King
If it tasted good, it was a success!!
We’ve all been there. Happened to me a a couple of months ago. All I could do was laugh and laugh. Then stuffed my mouth with the results!
I would still eating and enjoying it.
High hydration is where it is at
Not a failure! It was a happy little accident! Keep on failing into great bread.
The crumb looks very moist and open. Nice. That looks like a crisp crust and readonable spring.
What was the fail? Did the dough spread when you released it from the banneton? Did you have trouble building tension? How long was BF?
What did you bake it in,? The bottom appears to have assumed the shape of the vessel.
80% hydration – I float around 75-77% consistently. For me, that level balances texture with workability.
60% art 59% science 8% math
Well at least it tastes good. Obviously high hydration doughs love to stick, so I always use a healthy amount of flour when shaping. Shaping tightly helps, but it can be challenging at hydrations 80% and up. Rice flour in your proofing baskets will help with sticking much more than standard flour — it’s all I use nowadays.
Is your fridge as cold as you think it is?
I did this with chocolate chip cookies. I made them a few times with a recipe. Tried them one time but from memory instead. I knew I had gotten some of the ingredient measurements wrong from the recipe I used. they were the most perfect chocolate chip cookies I’ve ever eaten. Never been able to fuck it up that good again.
I think people sometimes try to over perfect things too much. To me that is bread, bread im going to eat and enjoy. Its not hard or raw so its going to be a joy to eat. Im also a carb monster so take that as you want lol
Ok, I don’t fuck with bread like, on any level over “consumer”, so I’m not sure what is going on here…but I’d absolutely scarf this whole loaf. Probably wouldn’t even require butter.
This is amazing and I’ll gladly take anything else you think is a failure.
Bread is persnickety. I’ve been baking bread for over 30 years and seldom does a week go by when I don’t learn something new or have something unexpected happen.
Ooh that looks so good
I spent a year trying to perfect sourdough. Gave it up.
I had better luck with high hydration dough by scheduling my main rising for the evening. I then put it in the basket and put a shower cap over top, (I don’t know what you call them, my wife has a bunch of them for covering open dishes before putting them in the refrigerator). I let it proof all night.
The next day the dough had enough structure that I was able to do all my decorating stuff and come out with a great crumb after baking.
I would much rather have an ugly loaf that tastes amazing, but I understand your struggle. Would eat. 10/10
Wow! I say they’re all good loaves just different
Looks like a nice ciabatta!
That dough has personality!