I am a better cook than baker, but that just looks under done and under proofed, simple fixes, but I could be wrong
Omgitspants
Props for trying, you’ll nail it next time
MyNameIsSkittles
r/baking can help
I think it looks under-kneaded or under-proofed
rudbek-of-rudbek
I would still eat that with a hunk of cheese. I low key like to pretend I’m a peasant when i eat bread and cheese
HouseplantHobbyist
Good job!! Not bad for your first try. The more you practice the better you’ll get 😁
UnclePatrickHNL
Nailed it. It’s definitely white.
Flat-Fudge-2758
Was this placed in the oven?
TransportationOk1780
Even ‘bad’ homemade bread is good. Toast it.
ILikeBirdsQuiteALot
Smash. Bread is bread (also I’ve had similar home made bread before. Still edible)
0utlandish_323
That bread is from the mountains of Caucasus
Odd_Awareness1444
Just tell people you made a rustic loaf.
oliavea
white hardtack
Soft_Chipmunk_8051
That’s the whitest bread I know
Fast_Ad7203
I think it needs more time in the over but not sure
_Ezio_Y_Auditore_
why would one try to make dead bread
handsomerube
Off white…in more ways than one 😏
But a hell of a lot better than anything I could do.
HolyHorsepower
Is that a pound cake??
LeftTenantLoser
In the words of Paul Hollywood: “It’s ouva wourked and ownda prooovd.”
zoeydoey
It’s white alright
bunnibabywhore
Kinda looks like white cornbread
pepcorn
My roommate’s bread came out looking like this repeatedly. One time it was because she killed the yeast by using overly hot water to activate it, one time it was because she underbaked the bread, one time it was because she sliced the bread before cooling it fully.
stonedtrashbag
Make your own proof box at home:
Big Blue Cooler Cut a hole in the side, not too big Make a small shelving unit inside, about 1/3 way from the bottom. Using scrap wood and wire frame works fine.
Buy one construction light, I used the old metal ones Place light in cooler, thread wire out through hole and seal with electrical tape
In the cooler place a pint of water and a thermometer. Place your dough in after rising, cover with a damp towel. Point the light at the water and close the cooler
Generally it should hover at 80-100 degrees F and about 60-80 percent humidity. Source: my dad built me one as a surprise one day in about 20 minutes while I was making bread for school. It works.
BaylisAscaris
Great first try! Here are some ideas:
* Cook it longer. * Paint the top with egg, oil, or water. * Optional: add decorate herbs or grain to the top or cut gently with a sharp knife * Make sure your yeast is alive and your bread has risen enough before baking.
Yeast tips: add yeast to warm water with some sugar/honey/molasses/flour (pick your favorite yeast food) and make sure it’s bubbling before adding to your dry ingredients. Let the bread double in size, punch it down, repeat, then get it ready for the oven and let it rise again in the container it will cook in. You want it to be poofy before cooking starts. If it isn’t rising yeast might be dead, might be too cold, might be too dry.
SpicyWokHei
I had this happen to me in my beginning stages of baking bread. My bread was always under proofed. Tasted ok, but was very dense and mealy.
LovelyLushLilac
Proof for longer and let bread cool completely, for like 1.5 hours, before slicing
27 Comments
Well. You got the white part down at least.
Oven not nearly hot enough
I am a better cook than baker, but that just looks under done and under proofed, simple fixes, but I could be wrong
Props for trying, you’ll nail it next time
r/baking can help
I think it looks under-kneaded or under-proofed
I would still eat that with a hunk of cheese. I low key like to pretend I’m a peasant when i eat bread and cheese
Good job!! Not bad for your first try. The more you practice the better you’ll get 😁
Nailed it. It’s definitely white.
Was this placed in the oven?
Even ‘bad’ homemade bread is good. Toast it.
Smash. Bread is bread (also I’ve had similar home made bread before. Still edible)
That bread is from the mountains of Caucasus
Just tell people you made a rustic loaf.
white hardtack
That’s the whitest bread I know
I think it needs more time in the over but not sure
why would one try to make dead bread
Off white…in more ways than one 😏
But a hell of a lot better than anything I could do.
Is that a pound cake??
In the words of Paul Hollywood: “It’s ouva wourked and ownda prooovd.”
It’s white alright
Kinda looks like white cornbread
My roommate’s bread came out looking like this repeatedly. One time it was because she killed the yeast by using overly hot water to activate it, one time it was because she underbaked the bread, one time it was because she sliced the bread before cooling it fully.
Make your own proof box at home:
Big Blue Cooler
Cut a hole in the side, not too big
Make a small shelving unit inside, about 1/3 way from the bottom. Using scrap wood and wire frame works fine.
Buy one construction light, I used the old metal ones
Place light in cooler, thread wire out through hole and seal with electrical tape
In the cooler place a pint of water and a thermometer.
Place your dough in after rising, cover with a damp towel.
Point the light at the water and close the cooler
Generally it should hover at 80-100 degrees F and about 60-80 percent humidity.
Source: my dad built me one as a surprise one day in about 20 minutes while I was making bread for school. It works.
Great first try! Here are some ideas:
* Cook it longer.
* Paint the top with egg, oil, or water.
* Optional: add decorate herbs or grain to the top or cut gently with a sharp knife
* Make sure your yeast is alive and your bread has risen enough before baking.
Yeast tips: add yeast to warm water with some sugar/honey/molasses/flour (pick your favorite yeast food) and make sure it’s bubbling before adding to your dry ingredients. Let the bread double in size, punch it down, repeat, then get it ready for the oven and let it rise again in the container it will cook in. You want it to be poofy before cooking starts. If it isn’t rising yeast might be dead, might be too cold, might be too dry.
I had this happen to me in my beginning stages of baking bread. My bread was always under proofed. Tasted ok, but was very dense and mealy.
Proof for longer and let bread cool completely, for like 1.5 hours, before slicing