You blew your loaf.
… burning yeast explosion? Barely knew her.
But I did loaf her.
Some might even say I even kneaded her…
Rye did I knead her loaf so much…?
Here, I baked this up real quick for you
Inclusive version
thanks. I’ll get it framed and hang it in the kitchen as a constant reminder of my failure.
Every failure is an opportunity to learn, friend!
Failure or, learning point? Either way, hope it wasn’t too bad to clean up
just straight up failure. It was the first warm night in a long time and I’m still on “dead of winter” baking mode rather than “almost summer” baking mode.
I spent 6 hours getting mine ready yesterday to bake it at the wrong temp. I feel you. Mine was not salvageable but, easier clean up than yours.
You successfully proved that it shouldn’t be proved for so long though. Congratulations.
my loaf is secretly a mathematician.
You left your young yeastlings unsupervised and they had a huge party and left the place trashed, smelling like alcohol and sour, stale air.
Proof = poof
It tried to break containment 🚨
Why does it appear to be 150% hydration? Or was it a really long over-proof which digested so much starch and protein that this was the result?
It’s a rye loaf so needs more water than just straight wheat.
Ok, interesting; what’s your formula? For 100% whole rye I’d settled on about 82% for dense loaves, but was experimenting with 110-130% for reikäleipä type flat loaves.
honestly, I’ve got no idea how much water I add. It’s a 50:50 rye/wheat mix, I just add water till the consistency looks about right. I definitely have to use a tin though, if I tried to make a cob it’d end up as a flat puddle.
Yeah, this happens when you use too much pudding.
Oh no.
