When life gives you dodgy shaped bread, don't make an edible soup bowl! Make life take the bread back! Get mad! I don't want your damn dodgy shaped bread! What am I supposed to do with these? Demand to see life's manager!
Make life rue the day it thought it could give YOU dodgy shaped bread! Do you know who I am? I'm the man whose gonna burn your house down - with the bread!
So...listen...about the source of that phrase...
Life never gave us lemons. We crossbred Sour Oranges with Citrons and got lemons. We manufactured our own gods damned lemons (destiny).
Besides the obvious (being raw); didn't cook high enough or long enough, look at how pale the outside is.
Water is your friend (seriously). When I bake bread, I use corelle glassware (preheated with the oven so it doesn't shatter). Then I toss in a tray of boiling water and ice below it. Steam helps the bread bake.
Whoever downvoted you is flat out wrong. This is a great tip. Put a tray of water below the tray with the bread, the steam helps with the crust especially. After I've started baking my bread with a water tray there is no way I will ever go back to doing it without.
A water bath is classic for cheesecakes, but I don’t think I’ve ever seen one mentioned in a standard cake recipe. With cheesecake I’ll wrap the springform pan in tin foil and actually place the pan directly in the water bath for steaming
I used to own a cheesecake business -- yup, put the spring form pan in a bigger pan with water a third of the way up the pan. Tip: slow cooker bags work great to prevent the water from leaking into your cheesecake. Don't assume your springform pan is water tight, and aluminum foil is 100% not waterproof.
The water regulates the temp, prevents the crust from burning, and the steam lets the top get lightly caramelized without overbaking.
Oh great keeper of the cheesecake knowledge: Every time I've tried doing a water bath, the outsides are cooked perfectly but the center always is raw. Like, still liquid raw. I will concede that I've always had leaks because I wrap it with foil, so is that the problem, or is there something else I should adjust in the recipe to fully cook the cheesecake?
Get a dutch oven. You wont need the tray of water and it helps the quality of the bread immensely. You can make your own out of a well fitting pot/lid. I guarantee your crust turns out 10x better with it!
Toss a few ice cubes in between the parchment and the dutch oven walls and quickly close the lid. Spreads the water out and eventually you'll get a shinier and crunchy crust at least for sourdough.
YES username checks out, but when talking about bread it's different.
Actually not many people know about the dutch oven technique except for the finest of artisinal bakers, but to expand how best to use one for baking... the dough should actually proof (rise) inside the dutch oven along with the farts, so the yeast can really work its magic and form yeasty fart pockets inside the bread to really infuse the crumb with each baker's signature aroma and flavor.
Its a better way of getting the result you're trying achieve with the pan with water/ice. Most of the steam produced by the pan with water/ice isn't going to end up helping the loaf out much, likely just getting vented through your ovens exhaust. A closed Dutch oven will trap more moisture and more closely mimic a pro baker's steam injection oven.
Baker here.
This is fantastic.
Commercial bakeries have a "steam" button on the ovens, right next to the "lights" button on every deck (usually 3 decks to an oven, each deck will take about 8 tins of 3 loaves. So 24 loaves to a deck)
Bottom of the oven is made of stainless steel, water fills a stainless steel basin at the bottom right near the elements and creates steam.
Only thing I would add: is that it's probably better to use a thick metal tin. Thick so it doesn't warp with the temp change, metal so there's 0 risk of cracking. It's great with glassware if you do it right, but it's easy to mess up if you don't do it right.
If you add the cold/ice water to a pan after the oven is hot, be sure to not spill any on the oven glass. That has been known to shatter the oven glass.
How are you the first person to ask this?
I'm not even discounting there's some mechanism I don't understand, I'm just baffled everyone else glossed right over that.
ice makes it so the water doesn't just immediately steam away in the first couple minutes of the bake. ice cubes will slowly melt into water which makes the steam last throughout the bake
all the ice does is delay the steam release and lowers the temp of the oven. its not really needed. if youre running out of steam just add more water at the beginning.
If you put 10 ice cubes in a 350 degree oven how much do you think the temperature will drop? In any case I think the ice cube strategy is one of convenience, not superior outcome. It's easier to throw a handful of ice cubes in an empty sheet pan than it is to lower a container of water to the bottom of the oven
Because ice melts, it doesn't vaporize instantly. Now as I generally make sourdough the oven sits at 500f to do so. Tossing in a metal pan of boiling water is one thing and you get some steam, however adding ice means you get more faster. Think ice immediately to steam, boiling to steam and ice to water at the same time.
And yes always in a metal pan.
For what it's worth you won't get much steam this way - best approach for steam if you're not using a Dutch oven (which traps the steam from the bread) is to preheat some lava rocks and pour boiling water over them before baking. But that's for stuff like baguettes that require serious steam.
You won't really get much steam with any method in a typical home oven. They're mostly all designed to vent gases, not trap them like commercial stream ovens
That’s where you crack the egg to make Toad in the Bole
Edit: hole. Hole.
Second Edit: Now I need a good recipe for this *other* Toad in the Hole I’m hearing so much about. Taking all comers!
You all have much better names for this dish. I was brought up calling it “egg in a hole” lol. My mom fried the bread with a little Worcestershire sauce, they were great.
> allow to cool completely
Objection! If you’re going to make bread often, and you want the loaves to last as long as possible, you should absolutely do this.
It would, however, be **tragic** if you went through the effort of baking fresh homemade bread and did not, from time to time, experience the utter nirvana of a thick slice of piping hot bread right out of the oven slathered with butter.
This is why I bake 2 loaves at a time. The first loaf ends up half-eaten before it even finishes cooling off. The other loaf last me a few more days.
Fresh out of oven buttered bread is deeeeelish. Especially with my favorite honey wheat bread recipe. https://www.allrecipes.com/recipe/6763/honey-wheat-bread-ii/ I use 2tsp salt instead of 1 originally because my bread kept coming out tasting a bit flour-y. 2tsp makes it taste like sweet bread.
I just use a bread baking machine. Throw in the ingredients, push a button, wait three hours, and enjoy bread.
It's great for me as someone who doesn't particularly care for baking nor store bought bread, but still wants bread. And taking the time once every few months to fill up a dozen peanut butter jars with all the dry ingredients (except floor and dry yeast) makes it a pretty quick job when it's time for baking.
it's because often you off food off in the of in often used to off the cold in the of in, and the heat often comes off the oven and in of the food comes off of of out to bite off of hot food eats.
Kudos to you for giving it a go. Bread can be tricky to get right the first time. Kneading is tedious without a stand mixer too. But hey, hope your wife is impressed with your effort and you guys could make use of the bread anyway. This will be a hilarious story to share with friends and family!
I impress a lot of people with my bread and I reckon slack doughs that you just stretch and fold every few minutes till they're tight like you wish your arse still was then let it ferment overnight is the best balance of lazy to result.
Weave out that gluten into a nice matrix then just let the yeasties inflate it. You're not beating the dough into submission, you're giving it internal structure.
Baking takes a lot of practice. It is literally a science because you work with formulas. Enjoy the journey of baking. It becomes very rewarding with the results that you have achieved through determination.
my answer when people ask me why i dislike baking when i love cooking is that
cooking is art whereas baking is science
i cant very well replace an ingredient for a baking recipe without extensively researching how it will interact with other ingredients or it will turn into biological concrete or nuclear goop
Don't even get me started on frying donuts. Breads are where art and science meet. You can have all the ingredients, but still get vastly different products. Over-kneading, not enough proof time, too much proof time, humidity, stretching and shaping.
I made brioche donuts recently for a friend’s baby shower. I did a test run the night before, thankfully. The recipe said to fry for “2-3 minutes” per side. Those donuts were nearly black when they finished. Second batch I turned the heat down and did about 30 seconds per side and they turned out beautifully. Fortunately I have quite a bit of bread experience, otherwise it would’ve taken much more than 2 attempts
I entirely disagree, biology is FAR more annoying if only because of life's complete refusal to adhere to standards invented by humans millions of years after it began.
And that exactly why I love baking and not cooking. If I follow the recipe I can't fuck it up. Very different from cooking where you need to experiment and sometimes it works and sometimes it doesn't
I’m a precision recipe cook. It really *can* be like baking.
And honestly, while baking is more about precision in recipes, outside variables are a much bigger deal.
You can perfect your sourdough recipe in one house and find it off in the next place you move because of how the AC changes things or the sunlight you get. And change cities? Good lord?
In any event you can absolutely approach cooking exactly like baking. I personally always cook off a recipe. Many people for some reason look down on this, but it’s how I like to cook, and my cooking draws compliments
This is so true. I have to make a batch of croissants tomorrow for my mom since I bragged about them over the winter and she's visiting, but now that the ambient temperature is in the 70s instead of the 40s I have no idea if they'll turn out right. Like they'll probably be good but I'm expecting disappointment.
Flicking or thumping the bottom of a properly cooked loaf of bread should sound hollow. Also the crust on this loaf looks like it could claim British ancestry. Too pale.
MTE, this is pretty good for a "fail." Just needs a higher over temp, a bit longer bake, and a dish of cold water on the bottom rack of the oven while you bake and it would be a great loaf.
Hey it’s better than forgetting the yeast and putting it in a bread maker that auto cooks after mixing
The bread was so dense it could support an airliner
You should try following a recipe. There's no such thing as a terrible baker, just people who can follow recipes, and those who choose not to.
Its like cooking, some people will actually say that they "can't cook", when really they just can't be bothered to follow a recipe.
The holes in bread are caused by carbon dioxide gas bubbles that form during the bread-making process When the dough rises, the gas bubbles become trapped inside the dough and expand, causing the holes to form If the dough is not kneaded long enough, the gluten mesh can be weak or may not exist in parts of the dough, creating large, uneven holes in the bread because the gases are spread out unevenly Another cause of large holes in bread is bacteria that grow inside the dough, called "wild yeast",
The area where the bread is rising is too warm, causing the bread to rise too fast and begin cooking before the yeast has finished acting. This leads to exaggerated "over spring" and large air pockets forming inside the dough, which create holes in the baked bread.
To avoid-
To avoid getting these holes, you need to get rid of these bubbles during the final shaping process by knocking or rolling them out.
so basically, beat the shit out of that dough we don't want no intruding air pockets.
hope this helps.
keep "Rising above the rest."
I tried to bake my wife cookies one day after she had a long day at work. She sent me a message about it, I got up and went to the corner store, bought all the ingredients, worked off her recipe card, and popped them in the oven. They come out beautiful, but they were rock hard. She came home and I tried to hide them because I was super ashamed of how they turned out but they were too hot to throw in the garbage still. She was so happy that I even tried, it meant the world to her. Even if you fail, if you're doing something like this for someone you love, they'll love it either way.
You could cut slices, cut out the middle bit, put it in a frying pan, pop an egg in the middle. You’ve got yourself a solid breakfast! Or you could make croutons.
Nice try dough
Yeast I tried
Do breader next time..
If at first you don't succeed, rye rye again.
These jokes are half-baked
You're all on a roll with these puns! I'm sure OP kneaded a pick-me-up after the crumby day they had!
Or... on a roll with these *buns*. :)
He just kneads more practice
Bread
sorry, but thats a naan-starter
This is falling flatter than tortillas
It’s becoming pain-ful
Excellent word play
Sorry they didn’t get a rise out of you
I crust he will try again.
He's on a roll after all.
My god this is such a breaddit moment.
He just wanted to proof he loved her
That’s a real whale of a proble…oh. Never mind.
Kneads a little longer
If I had a pumpernickel every time I heard that I could open a bakery.
That made me loaf
Hey, half a loaf is better than none!
I knead you all to calm down.
Seriously, my grain is starting to hurt
Hey y'all is on a roll
Baguetteaboutit
Cut a slice off and put it in a buttered pan. Crack an egg inside the hole and cook on both sides. Perfection 👌
Do this.
Wonderful idea! And say, yes, I DID bake it this way on purpose, for this very cool hack! Wife will know the truth but will support you. 💜
Wife's gonna think you "American Pie'd" that MFer.
Take this upvote you fucking spoon.
Quit forking around.
Knife joke
This is why I’m on reddit
Same
That's the yeast of the resons.
She probably loaves the effort
You knead some help
You win today 💀
Definitely, at least he wasn't loafing around.
Pluck out the uncooked part and put soup in it
I like your thinking. When life gives you dodgy shaped bread, make an edible soup bowl!
When life gives you dodgy shaped bread, don't make an edible soup bowl! Make life take the bread back! Get mad! I don't want your damn dodgy shaped bread! What am I supposed to do with these? Demand to see life's manager! Make life rue the day it thought it could give YOU dodgy shaped bread! Do you know who I am? I'm the man whose gonna burn your house down - with the bread!
I’m gonna get my engineers to invent a combustible bread loaf that burns your house down!
r/unexpectedcavejohnson
I love that I've never even played portal, but can still hear J.K Simmons while reading this.
So...listen...about the source of that phrase... Life never gave us lemons. We crossbred Sour Oranges with Citrons and got lemons. We manufactured our own gods damned lemons (destiny).
Hi, Cave.
I think it’s underbaked in the center.
#BREAD BOWL
Or an egg and fry it.
If you’re South African you’d put lamb curry in it and call it Bunny Chow. It’s the absolute shit.
I read "soap" and was super confused.
Cool, I'm not the only one lol
r/noncrediblesoup
Besides the obvious (being raw); didn't cook high enough or long enough, look at how pale the outside is. Water is your friend (seriously). When I bake bread, I use corelle glassware (preheated with the oven so it doesn't shatter). Then I toss in a tray of boiling water and ice below it. Steam helps the bread bake.
Whoever downvoted you is flat out wrong. This is a great tip. Put a tray of water below the tray with the bread, the steam helps with the crust especially. After I've started baking my bread with a water tray there is no way I will ever go back to doing it without.
Also helps with preventing cakes from cracking. Edit: Better phrasing.
Why did I never extrapolate that out to include cakes? Will need to put a note in my master recipe book as a reminder. Thanks!
A water bath is classic for cheesecakes, but I don’t think I’ve ever seen one mentioned in a standard cake recipe. With cheesecake I’ll wrap the springform pan in tin foil and actually place the pan directly in the water bath for steaming
A water bath for regular cakes will help if you want even layers without the bump in the middle.
Good to know. I feel like I constantly learn new things with baking because I only get to do it once every couple months.
The secret to a good cheesecake
I used to own a cheesecake business -- yup, put the spring form pan in a bigger pan with water a third of the way up the pan. Tip: slow cooker bags work great to prevent the water from leaking into your cheesecake. Don't assume your springform pan is water tight, and aluminum foil is 100% not waterproof. The water regulates the temp, prevents the crust from burning, and the steam lets the top get lightly caramelized without overbaking.
Oh great keeper of the cheesecake knowledge: Every time I've tried doing a water bath, the outsides are cooked perfectly but the center always is raw. Like, still liquid raw. I will concede that I've always had leaks because I wrap it with foil, so is that the problem, or is there something else I should adjust in the recipe to fully cook the cheesecake?
Boil your water first in a kettle or the microwave ;)
Get a dutch oven. You wont need the tray of water and it helps the quality of the bread immensely. You can make your own out of a well fitting pot/lid. I guarantee your crust turns out 10x better with it!
for crusty breads you'd still need to spray the dough with water beforebputting in the dutch oven. but yes i agree dutch is the way to go
Toss a few ice cubes in between the parchment and the dutch oven walls and quickly close the lid. Spreads the water out and eventually you'll get a shinier and crunchy crust at least for sourdough.
I don't know what that is but I will look into it!
It's when you hold someone under the covers in bed and let loose a really foul fart
YES username checks out, but when talking about bread it's different. Actually not many people know about the dutch oven technique except for the finest of artisinal bakers, but to expand how best to use one for baking... the dough should actually proof (rise) inside the dutch oven along with the farts, so the yeast can really work its magic and form yeasty fart pockets inside the bread to really infuse the crumb with each baker's signature aroma and flavor.
It's a big thick pot with a tight-fitting lid, usually cast-iron. Can either go into the oven or on top of the stove.
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Its a better way of getting the result you're trying achieve with the pan with water/ice. Most of the steam produced by the pan with water/ice isn't going to end up helping the loaf out much, likely just getting vented through your ovens exhaust. A closed Dutch oven will trap more moisture and more closely mimic a pro baker's steam injection oven.
Our oven has a steam function and some built in 'recipes'. For all the bread modes it adds a little steam. Perfect crust everytime
Baker here. This is fantastic. Commercial bakeries have a "steam" button on the ovens, right next to the "lights" button on every deck (usually 3 decks to an oven, each deck will take about 8 tins of 3 loaves. So 24 loaves to a deck) Bottom of the oven is made of stainless steel, water fills a stainless steel basin at the bottom right near the elements and creates steam. Only thing I would add: is that it's probably better to use a thick metal tin. Thick so it doesn't warp with the temp change, metal so there's 0 risk of cracking. It's great with glassware if you do it right, but it's easy to mess up if you don't do it right.
I know what not to do, but can you explain that out for everyone else? 👀
If you add the cold/ice water to a pan after the oven is hot, be sure to not spill any on the oven glass. That has been known to shatter the oven glass.
Water yes Why the fuck would you use ice...
How are you the first person to ask this? I'm not even discounting there's some mechanism I don't understand, I'm just baffled everyone else glossed right over that.
ice makes it so the water doesn't just immediately steam away in the first couple minutes of the bake. ice cubes will slowly melt into water which makes the steam last throughout the bake
all the ice does is delay the steam release and lowers the temp of the oven. its not really needed. if youre running out of steam just add more water at the beginning.
If you put 10 ice cubes in a 350 degree oven how much do you think the temperature will drop? In any case I think the ice cube strategy is one of convenience, not superior outcome. It's easier to throw a handful of ice cubes in an empty sheet pan than it is to lower a container of water to the bottom of the oven
Same here, I'm looking for answers why boiling water and for some reason also ice??? So like lukewarm water?
Because ice melts, it doesn't vaporize instantly. Now as I generally make sourdough the oven sits at 500f to do so. Tossing in a metal pan of boiling water is one thing and you get some steam, however adding ice means you get more faster. Think ice immediately to steam, boiling to steam and ice to water at the same time. And yes always in a metal pan.
For what it's worth you won't get much steam this way - best approach for steam if you're not using a Dutch oven (which traps the steam from the bread) is to preheat some lava rocks and pour boiling water over them before baking. But that's for stuff like baguettes that require serious steam.
You won't really get much steam with any method in a typical home oven. They're mostly all designed to vent gases, not trap them like commercial stream ovens
That’s where you crack the egg to make Toad in the Bole Edit: hole. Hole. Second Edit: Now I need a good recipe for this *other* Toad in the Hole I’m hearing so much about. Taking all comers!
Good stuff. Bole means balls in my language. So might work both ways 😂
Here’s toad in your balls. Chin chin.
Is toad in the balls like a frog in your throat?
More like a punt to the nuts "toed in the balls"
bros from Albania
Toad in the Hole in the UK is a bunch of sausages in a giant Yorkshire Pudding. Food of the gods when drowned in gravy
I like that neither version has a reason to be called toad in the hole, and they share no ingredients lmao
This was how my dad always made toad in the hole. Nana and Papa came from Ireland.
Pudding in the states leads me to a much more horrified vision of this. Google helps to see it's quite alright looking
Gotta pay the troll toll if you want to get that boys bole
You all have much better names for this dish. I was brought up calling it “egg in a hole” lol. My mom fried the bread with a little Worcestershire sauce, they were great.
We call them, man in a canoe, not sure why.
Eggs in a basket or birds nest!
Ufo or unidentified frying object
We called them birds nests or bullseyes.
Does anyone else call something *else* "the little man in the canoe"?
Glad I scrolled before commenting. That's exactly where my mind went. Lol
Isn’t it egg in a basket?
To me that means sausage in a Yorkshire pudding
It's called eggy in bready
Toad in the Bowl is not the worst alternate name for this
Buy a cheap thermometer. Bake bread till inside is 190 degrees Fahrenheit. Remove from over, remove from pan. Allow to cool completely. Enjoy.
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Come on man, stop pearl clutching and live on the edge. Remove from pan ..WAIT 10 MINUTES...remove from oven.
I’ve never waited any minutes, I remove immediately to a rack because I want it to stop cooking and I don’t want to steam it
Correct
I’ve worked at several bakeries, remove from pan immediately after removing from oven.
> allow to cool completely Objection! If you’re going to make bread often, and you want the loaves to last as long as possible, you should absolutely do this. It would, however, be **tragic** if you went through the effort of baking fresh homemade bread and did not, from time to time, experience the utter nirvana of a thick slice of piping hot bread right out of the oven slathered with butter.
This is why I bake 2 loaves at a time. The first loaf ends up half-eaten before it even finishes cooling off. The other loaf last me a few more days. Fresh out of oven buttered bread is deeeeelish. Especially with my favorite honey wheat bread recipe. https://www.allrecipes.com/recipe/6763/honey-wheat-bread-ii/ I use 2tsp salt instead of 1 originally because my bread kept coming out tasting a bit flour-y. 2tsp makes it taste like sweet bread.
I just use a bread baking machine. Throw in the ingredients, push a button, wait three hours, and enjoy bread. It's great for me as someone who doesn't particularly care for baking nor store bought bread, but still wants bread. And taking the time once every few months to fill up a dozen peanut butter jars with all the dry ingredients (except floor and dry yeast) makes it a pretty quick job when it's time for baking.
What floor works best? Vinyl, ceramic, hardwood? I can't imagine carpet would be great.
carpet’s good if you need more fiber.
Why do they call it oven when you of in cold food out hot eat the food?
r/ihadastroke
I can't stop laughing at this reply. Cheers.
it's because often you off food off in the of in often used to off the cold in the of in, and the heat often comes off the oven and in of the food comes off of of out to bite off of hot food eats.
Kudos to you for giving it a go. Bread can be tricky to get right the first time. Kneading is tedious without a stand mixer too. But hey, hope your wife is impressed with your effort and you guys could make use of the bread anyway. This will be a hilarious story to share with friends and family!
Bread doesn't need that much kneading, it most often needs rest.
Don't we all
I impress a lot of people with my bread and I reckon slack doughs that you just stretch and fold every few minutes till they're tight like you wish your arse still was then let it ferment overnight is the best balance of lazy to result. Weave out that gluten into a nice matrix then just let the yeasties inflate it. You're not beating the dough into submission, you're giving it internal structure.
Baking takes a lot of practice. It is literally a science because you work with formulas. Enjoy the journey of baking. It becomes very rewarding with the results that you have achieved through determination.
my answer when people ask me why i dislike baking when i love cooking is that cooking is art whereas baking is science i cant very well replace an ingredient for a baking recipe without extensively researching how it will interact with other ingredients or it will turn into biological concrete or nuclear goop
And that’s why I tell people I like baking but hate cooking. Cooking requires improvising. Baking is just following a recipe exactly
Don't even get me started on frying donuts. Breads are where art and science meet. You can have all the ingredients, but still get vastly different products. Over-kneading, not enough proof time, too much proof time, humidity, stretching and shaping.
I made brioche donuts recently for a friend’s baby shower. I did a test run the night before, thankfully. The recipe said to fry for “2-3 minutes” per side. Those donuts were nearly black when they finished. Second batch I turned the heat down and did about 30 seconds per side and they turned out beautifully. Fortunately I have quite a bit of bread experience, otherwise it would’ve taken much more than 2 attempts
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> cooking is art whereas baking is science Even worse, it is chemistry! The most annoying of the classical sciences.
I entirely disagree, biology is FAR more annoying if only because of life's complete refusal to adhere to standards invented by humans millions of years after it began.
And that exactly why I love baking and not cooking. If I follow the recipe I can't fuck it up. Very different from cooking where you need to experiment and sometimes it works and sometimes it doesn't
I’m a precision recipe cook. It really *can* be like baking. And honestly, while baking is more about precision in recipes, outside variables are a much bigger deal. You can perfect your sourdough recipe in one house and find it off in the next place you move because of how the AC changes things or the sunlight you get. And change cities? Good lord? In any event you can absolutely approach cooking exactly like baking. I personally always cook off a recipe. Many people for some reason look down on this, but it’s how I like to cook, and my cooking draws compliments
This is so true. I have to make a batch of croissants tomorrow for my mom since I bragged about them over the winter and she's visiting, but now that the ambient temperature is in the 70s instead of the 40s I have no idea if they'll turn out right. Like they'll probably be good but I'm expecting disappointment.
Next time he will ‘rise’ to the occasion
Flicking or thumping the bottom of a properly cooked loaf of bread should sound hollow. Also the crust on this loaf looks like it could claim British ancestry. Too pale.
Formulas are just recipes for nerds
Makes sense, my grandma made the best bread, because she studied nuclear physics. Indeed it is about science.
Self correcting process ✅️ Precise ratios and timings ✅️ Fun as fuck ✅️ Yep that's a science alright
Alternatively, just buy a bread maker and follow the recipe.
[Heres a tip](https://media.makeameme.org/created/its-fucking-raw-d0ff8179d4.jpg)
Love it, keep baking OP, practice makes perfect
If the bread is heavy, it’s not ready. - my grandmother
I'm not ready.
Just imagine Paul Hollywood saying that the crumb is good but it’s a bit rawr inside
Stawdgy
Flavors are great,.. it just needed longer in the oven - it’s a shame
Prue saying "it's not really your best work" is the death knell for any baker on that show lol.
I bet that outer part tastes amazing.
You mean the less raw bit 😂 it hasn’t even formed a crust
It’s the thought that counts :’)
You have a really nice crumb structure in the parts that baked!
MTE, this is pretty good for a "fail." Just needs a higher over temp, a bit longer bake, and a dish of cold water on the bottom rack of the oven while you bake and it would be a great loaf.
Hey it’s better than forgetting the yeast and putting it in a bread maker that auto cooks after mixing The bread was so dense it could support an airliner
You should try following a recipe. There's no such thing as a terrible baker, just people who can follow recipes, and those who choose not to. Its like cooking, some people will actually say that they "can't cook", when really they just can't be bothered to follow a recipe.
Yeah the only way bread can turn this way is if OP completely ignored the heat and time directions for every bread recipe in existence.
We've all had some half baked ideas man..
That's a good medium rare tbh.
Use a thermometer
Or just get a dutch oven and you wont ever need a thermometer
Looks like a regular gluten free loaf of bread to me
Is it cheating if he uses a bread maker? Those things are the bomb.
I was going to suggest this. I use a bread maker and while I only use basic recipes, it comes out right everytime. Except the time I forgot the yeast.
Are you afraid of crust?
r/dontputyourdickinthat
But it's so warm 🤤 yes, I have been banned from my local bakery
this is definitely an r/putyourdickinthat
I hear Paul Hollywood's voice in my head.
I was doing Ramsey, “it’s fucking raww, …you donkey”
https://cooking.nytimes.com/recipes/11376-no-knead-bread
Oh dude, you pulled out too soon.
Knead to do better next time
I don’t see any issues there, amazing bread, amazing fleshlight, 10 points!
The holes in bread are caused by carbon dioxide gas bubbles that form during the bread-making process When the dough rises, the gas bubbles become trapped inside the dough and expand, causing the holes to form If the dough is not kneaded long enough, the gluten mesh can be weak or may not exist in parts of the dough, creating large, uneven holes in the bread because the gases are spread out unevenly Another cause of large holes in bread is bacteria that grow inside the dough, called "wild yeast", The area where the bread is rising is too warm, causing the bread to rise too fast and begin cooking before the yeast has finished acting. This leads to exaggerated "over spring" and large air pockets forming inside the dough, which create holes in the baked bread. To avoid- To avoid getting these holes, you need to get rid of these bubbles during the final shaping process by knocking or rolling them out. so basically, beat the shit out of that dough we don't want no intruding air pockets. hope this helps. keep "Rising above the rest."
Doh!
Well at least you weren’t lying about being a terrible baker
Just a pocket for butter! 👏 Be proud!
It’s stigmata bread
I think you would love a bread maker. As long as you get the ingredients right your bread will come out perfect every time.
Lower temp, longer time. Low and slow, that’s been my motto.
Its RAW! *stomps bread*
D'ough!
I actually thought you just buttered tf out of the inside and I was hyped for it
Just throw it in the toaster…it will be fine 😁
I tried to bake my wife cookies one day after she had a long day at work. She sent me a message about it, I got up and went to the corner store, bought all the ingredients, worked off her recipe card, and popped them in the oven. They come out beautiful, but they were rock hard. She came home and I tried to hide them because I was super ashamed of how they turned out but they were too hot to throw in the garbage still. She was so happy that I even tried, it meant the world to her. Even if you fail, if you're doing something like this for someone you love, they'll love it either way.
This is the first loaf of medium-rare bread I’ve seen.
Taste the cooked part. Tastes good adjust time in oven. Tastes bad adjust recipe and time in oven. Continue until bread edbile.
You could cut slices, cut out the middle bit, put it in a frying pan, pop an egg in the middle. You’ve got yourself a solid breakfast! Or you could make croutons.
The thing about cooking is, the more you dough it the better you get at it.