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/ck/ - Food & Cooking

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17552519 No.17552519 [Reply] [Original]

Made sourdough bread for the first time.
Rate my crumb

>> No.17552527

>>17552519
That's a tortilla

>> No.17552526

>>17552519
0/10 dude

>> No.17552557

>>17552519
This wouldn’t even be appetizing to a pigeon in a park.

>> No.17552564

damn, why are you all so mean?
What did i ever do to you?

>> No.17552603

>>17552564
You posted a loaf of cringe. Your crumb is very uneven. Try again.

>> No.17552604

>>17552564
How am I mean? You literally posted a Flatbread, I thought you were trolling and it was actually a tortilla

>> No.17552608

I don't know shit about bread but I'd make a sandwich with it

>> No.17552614

>>17552519
Was your dough a sticky mess after proofing? I made for the first time friday and it came out the same. I think i over proofed it as it had almost tripled in size after 24 hours

>> No.17553160
File: 2.37 MB, 3648x2736, IMG_20220308_104513.jpg [View same] [iqdb] [saucenao] [google]
17553160

Here's last week's attempt.
I've been having a problem with mine not rising in the oven. I think I'm under proofing it, but the crumb and the flavour are pretty good. This was my fourth attempt.

>> No.17553173

>>17552604
It's not a flatbread dumbass, it's two slice of bread seen from above.
>>17552519
Nice job OP, don't listen to the fast food-eating incels they don't know what they're talking about.

>> No.17553192

Looks like good bread. Even crumb autists can lick my balls

>> No.17553198

>>17552519
Looks good

>> No.17553999

>>17552519
My mum rated your bread. She said that you let your rise your bread for too long.

>> No.17554015

>>17552519
Why do people make sourdough as their first loaf of bread?

>> No.17554034

>>17552519
Use rye ffs. What's the point of messing around with sour dough just to make a shitty white bread?

>> No.17554042

>>17552519
How long was your bulk ferment/proof? What temperature did you bake/how long?

>> No.17554147

Looks like you forgot to use the horn.

>> No.17554168
File: 92 KB, 1545x869, coomer.jpg [View same] [iqdb] [saucenao] [google]
17554168

>>17552519
>>17553160
>>17552603
>>17552526
>>17552557
>>17552604
>>17554034
OH GOD.... I'M GONNA... I'M GONNA... I'M GONNA CROOOOOMMMMBBBB AHHHHHHHHHHHHHHHHHHHHHHH I'M CRROOOOOOMMMMBBBIINNNGGGGG I'M CRRRROOOOOOOOOOOOMMMMMBBBBBIIIINNNNNNGGGGGGGGG

>> No.17555922

It looks like it could use some more time in the oven.

>> No.17556122

>>17552519
Looks like a piece of sh-
>first time
Pretty good anon

>> No.17556199

>>17554015
because the first loaf of bread ever was sourdough you fuckwit

>> No.17556212

>>17552519
good for first, needs work to improve. keep making more.

>> No.17556263

>>17554015
ive made yeasted white tons of times, but usually in a tin.
>>17554034
store doesn't sell rye
>>17554042
I let it bulk for 6 hours, folding every 2 hours before i preshaped, shaped, and put it into the basket overnight.
I baked at 450 for 25 minutes and then turned it down to 375 for another 15. All on my pizza stone. I should have left it in longer cause it was pretty pale outside. It also burst on the bottom since i did a crap job as slashing it.
>>17556212
gonna make more this weekend, will probably post again because it's not like i can make the quality of this board wose.

>> No.17556350

>>17553160
Are you having it proof in the fridge overnight? If you are, are you letting it warm up while the oven preheats?

>> No.17558169

Good bread, shit sourdough

>> No.17559346

>>17556263
>I let it bulk for 6 hours, folding every 2 hours before i preshaped, shaped, and put it into the basket overnight.
probably overproofed and handled too much.