This is King Arthur’s rustic loaf recipe https://www.kingarthurbaking.com/recipes/extra-tangy-sourdough-bread-recipe, followed to a T but they always come out anemic and my lame skills need work.
by moose_xing
This is King Arthur’s rustic loaf recipe https://www.kingarthurbaking.com/recipes/extra-tangy-sourdough-bread-recipe, followed to a T but they always come out anemic and my lame skills need work.
by moose_xing
21 Comments
Sorry but… that’s literally the bread in Minecraft
Maybe it just needs an egg wash on top? Glad it tastes great!
Story of many a bread
mm potatoes
A cube of butter and you are good to go!
Bread 👍
Bread is to eat. It’s what feeds to world. If it tastes good, then that’s what matters. Plus, you went to a hell of a lot of work for this. Good job. Enjoy your labors!
Same results when I tried the King Arthur bread loaf ✊🏾😅
The flour on the outside can reduce browning(source: i made it up) so if you can prepare it with less flour on the counter and containers it should develop a better color
Another way might be to spray the loaf down with water and get it to absorb the flour before baking it(have not tried this one, it also makes the bread very sticky so its a last step)
Semolina flour might help for this a little in the final baking container as it prevents sticking in smaller amounts and doesnt get stuck to loaf as easy
All in all the loaf looks fine, if it tastes good I’d not worry too much
No crumb shot (next time!), but some generic advice: allow for more fermentation time before and after shaping (try 1 day or more for bulk rise and at least three hours for post shaping rise), shape more thoroughly (I roll up the dough and then get it into oblong shapes) and deeper cuts for the scoring (if you want to experiment with max oven spring, try one cut from end to end to see how high it can go.
It’s cute
You didn’t bake them long enough
Honestly it looks tasty not ugly I want to eat it whole
Ugly loaves need love too
These were baked too low, try 475 to 490
That’s how my wife describes me
Calvin’s shoes
That recipe is pretty low hydration already, assuming your starter is 1:1 it’s like 63%. So it shouldn’t have been very sticky to begin with, which makes the amount of flour we see here kinda suspicious. My best guess is that you worked too much flour in, which limited oven spring and tightened the crumb a bit.
I also think you scored too deeply, but maybe that’s just because of the lack of spring. It seems like the loaves would look perfect if you just hadn’t scored at all. But they don’t seem flat so I bet once it’s sliced you can hardly tell.
Might be cheating but i grease the blade before i do the slashes, helps keep it from snagging
Bread👍
Tastes good, looks like crap is my mother in law’s motto for all the new food recipes she’s trying out now that she’s retired