Hello there! I'm very new, both on here and to baking.. Today has been my 3rd attempt to bake bread, and the dough looked very different from my first 2 attempts (which were very different recipes and didn't turn out very well). It's all.. webby?
I added pics of the dough and the finished loaf. I cannot cut it till tomorrow, because I promised to make it as my contribution to a lunch getogether. Which is also why I'm terrified I botched it again.
Does anyone have any idea what I can expect when we cut into it? I still have some time before bed, should I start over? Love to hear all your expert opinions!
by GreenElvie
27 Comments
That’s what gluten structure looks like. You have to shape it into a tight ball before you bake it.
this is fine.
you probably shaped less than usual because the high moisture and that’s less surface tension and why it explode open on top? (the high moisture making it difficult to shape)
so if you just use more flour and do the shaping a little longer, maybe the crust will be stronger and not explode in the middle. maybe a different score pattern.
but the high moisture is how you get all the bubbles inside, so maybe you should just learn to work with it. by adding more flour as you need (knead) during shaping. it is a small win that it isn’t flat, now just a little more (or different score) and maybe it won’t pop open like this.
i would be very happy if i made this, mine come out flat and i’ve given up and just do the focaccia.
I want some
looks like you have good gluten development in this batch.
That is the maker, Shai Hulud, may its passing cleanse the world.
You can probably expect perfection. This looks amazing.
You post porn and then you ask if it’s sexy. YES, IT IS! Great looking dough!
The recipe called for more yeast than I saw in most other recipes so I feared it maybe was too much of that? I guess we’ll see tomorrow!
Good luck!
Looks great
Looks great. If I was going to nit-pick I would say it needed a slightly longer bake.
Holy gluten
G — L — U — T — E — N
1st pic: you have a bowl of loaf-insides. That’s what the inside of bread looks like. When you bake it, you create loaf-outsides to hide it.
Post this to one of the psychedelic mushroom subs
Gluten together strong
Great oven spring. I bake darker but it looks good. Show us a crumb shot when you cut it!
The better the fermentation, the more it activates my trypophobia and makes my skin crawl. This is 11/10. Great job 😂😭
Maybe something stuck to the top of your dough and you pulled it off, tearing off the top layer, making the dough look like that?
Nothing! It’s near perfect… I’d bake hotter or longer for better Maillard reactions
Do you know how to make pickle bread? Use dil dough
I know nothing about making bread, I’m only here for the free crumb shots. But WOW that is some stretchy dough 😍
It’s douing fine
Have you seen the last of us tv show 🙂
Omg pass the recipe.
This is what some may know as a “yeast orgy”
Looks amazing