Forgot to set an alarm for my bread

Do you think its still edible?

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  1. 2 months ago
    Anonymous

    give it to me, i'll let you know

    • 2 months ago
      Anonymous

      What are you going to do with it? I'm thinking about going out in the wet cold weather to pick up some jam to go with the bread

      • 2 months ago
        Anonymous

        i'll eat it and lyk if it's still good

  2. 2 months ago
    Anonymous

    still looks good to me

  3. 2 months ago
    Anonymous

    Everything is edible. At least once OP.

    • 2 months ago
      Anonymous

      What about water?

      • 2 months ago
        Anonymous

        freeze and eat

    • 2 months ago
      Anonymous

      still looks good to me

      Alright I'll keep it. I am very full tonight so I'll have to wait with baited breath until tomorrow to see if it tastes okay

      • 2 months ago
        Anonymous

        >I'll have to wait with baited breath
        Its bated motherfricker

        • 2 months ago
          Anonymous

          You got baited

          • 2 months ago
            Anonymous

            motherfricker

  4. 2 months ago
    Anonymous

    what's in it? if it's just flour and water then sure.

  5. 2 months ago
    Anonymous

    It's not too far gone, but it was too thick to begin with.

  6. 2 months ago
    Anonymous

    I would kill a man for that level of even, perfect browning

  7. 2 months ago
    Anonymous

    Show insides!

    • 2 months ago
      Anonymous

      Here are insides

      • 2 months ago
        Anonymous

        As long as it’s not burnt I’d still eat it.

        That cromch! Very nice bro.

      • 2 months ago
        Anonymous

        some mighty fine looking bread for dippin in soup.

        • 2 months ago
          Anonymous

          damn, now i'm hungry

      • 2 months ago
        Anonymous

        That's some fine looking bread

      • 2 months ago
        Anonymous

        Nice!

      • 2 months ago
        Anonymous

        Hell yeah

      • 2 months ago
        Anonymous

        https://i.imgur.com/bly2qVj.jpg

        Do you think its still edible?

        looks good OP. well done.

      • 2 months ago
        Anonymous

        yum

      • 2 months ago
        Anonymous

        MAN that looks delicious.

      • 2 months ago
        Anonymous

        Looks a bit firm on the outside but probably make a good bread for an extra wet sandwich or with stew.

        • 2 months ago
          Anonymous

          It was a bit too firm youre right but it was still very good. Ive never had bread with a crust this crispy that wasnt one of those artisan type loaves. It was nice bc I dont really like artisan type loaves

  8. 2 months ago
    Anonymous

    Looks like a focaccia
    If you put oil in the dough then that is perfectly edible, great even

  9. 2 months ago
    Anonymous

    Op here

    I ended up having some and it was very good. Some of the best bread I've ever made. I think imma let it get this brown more often

  10. 2 months ago
    Anonymous

    looks like the perfect vehicle for some fine olive oil

  11. 2 months ago
    Anonymous

    I’ve eaten the shit of a young Japanese schoolgirl. I think your overcooked bread is edible bro

  12. 2 months ago
    Anonymous

    What exactly were you trying to make?

    • 2 months ago
      Anonymous

      Its a focaccia recipe so focaccia I guess

    • 2 months ago
      Anonymous

      What is wrong with that dog?

      • 2 months ago
        Anonymous

        He's just old

      • 2 months ago
        Anonymous

        fat

  13. 2 months ago
    Anonymous

    Op here. You guys have been so supportive that I've decided to eat the rest of the bread

  14. 2 months ago
    Anonymous

    little overcooked but definitely edible, good job anon, you didn't undercook your bread like 90% of anons

  15. 2 months ago
    Anonymous

    looks great tbqh famalam

  16. 2 months ago
    Anonymous

    Op here

    Since the bread was such a hit I'm gonna post the recipe in case anyone wants to make it.

    250g bread flour
    215g water
    2g yeast
    5g seasoning mix (msg, sugar, salt)

    Combine everything, leave in fridge for at least 2 days. Dump in a greasy cast iron or pan, stretch out and flip over so everything is greasy and stretched. Baked at 500f until it looks like the op

    • 2 months ago
      Anonymous

      Forgot to mention. The pic is how much it rose after a day

    • 2 months ago
      Anonymous

      >putting dough in a freakin 500F oven & forgetting about it
      you're playing-with-fire OP

    • 2 months ago
      Anonymous

      Op here. Forgot to mention. It has to rise after you dump it in a greasy pan for at least two hours since the dough is cold. Go by eye. Dimple with wet fingers before baking, drizzle extra oil on top if desired

      https://i.imgur.com/IWgYl4J.jpg

      >putting dough in a freakin 500F oven & forgetting about it
      you're playing-with-fire OP

      I typically set an alarm and go by smell. This time I didnt smell it and I also forgot the alarm

      • 2 months ago
        Anonymous

        Thanks bro! Recipe saved and I’m going to try making this sometime soon.

        • 2 months ago
          Anonymous

          If you make it sometime soon make a thread

    • 2 months ago
      Anonymous

      What kind of yeast?

      • 2 months ago
        Anonymous

        Red star yeast. Huge 1lb bag for like 10 bucks. I keep most of it in a cookie jar in the fridge and a little in a small jar in my kitchen.

        You can see the jar of yeast here

        https://i.imgur.com/WYUICET.jpg

        Overnight rise

        on the lower shelf

  17. 2 months ago
    Anonymous

    Made some more dough before bed, figured Id want some bread in a few days

    I like these big cups with flat sides because it helps track how much the dough has expanded. I did a 100% hydration loaf, never tried it before so I am kind of curious to see how much more rise it'll get than the previous one which was 85%.

    I'm also considering buying some of that Italian 00 bread flour to see how much more rise and airiness that would give since it is a finer mill

  18. 2 months ago
    sage

    it's focaccia, make savory pan sauce or stew, or even like Japanese curry, and drop it in to warm through and soak up liquid. it'll be great.

    and i'm thinking something red wine based or like a carbonnade a la flamande.

    if it's too dry, you can also cut or break it into croutons or bread crumbs toast and dump over a garlic or lemon pasta with egg.

  19. 2 months ago
    Anonymous

    Overnight rise

  20. 2 months ago
    Anonymous

    2 days of rise. Should I wait another day? I think it could get even bigger. Its about 2x the original size now

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