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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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16028604 No.16028604 [Reply] [Original]

I baked a loaf of bread. Why does it have a circle in the middle of it?

>> No.16028611

>>16028604
breadworms

>> No.16028617

>>16028604
>>16028611
yeah op you must have bought really shitty yeast. that's a worm trail if i've ever seen one

>> No.16028620

>>16028604
cause God hates u

>> No.16028622

>>16028604
Breadworms bro. I really hope you didn't eat any of that shit yet...

>> No.16028626

>>16028622
Nah beadworms are totally safe to eat if it's been baked. It gives it that extra earthy flavor>>16028620

>> No.16028639

>>16028604
Did your dough form a crust before you shaped it and then baked it? Only thing I can think of

>> No.16028641

>>16028604
Either you suck at mixing your dough properly or breadworms

>> No.16028656

>>16028604
Looks like someone's dough got dry before the final shaping.

>> No.16028664

Oven was not hot enough or you opened the oven door before it was time and let a bunch of heat out.
That line is where the dough started sinking instead of rising.

>> No.16028689

>>16028641
It was in the mixer for like 15 minutes total before I let it rest a couple hours

>>16028656
I don't think so, I kept it in the stand mixer bowl with saran wrap covering it during the first rise.

>>16028664
Must have been this, I took it out to measure the internal temperature two separate times, dough was still wet so I had to put it back in.

>> No.16028692

>>16028689
If you want to make bread without needing to fuck with it much, try dutch oven bread.

>> No.16028699
File: 65 KB, 770x702, 1610021573907.jpg [View same] [iqdb] [saucenao] [google]
16028699

>Bread worms
>They're fucking real
I guess I'm on keto now

>> No.16028704

>>16028692
Thanks, I may give that a try. I did this method recently with some sourdough, didn't rise much though, so I just stuck with the regular bread pan the last few loaves. This bread in particular is Chef John's milk bread, but I increased the recipe by 50% for a larger loaf so that increased the cooking time as well.

>> No.16028707

Looks like you may have cut into it without letting it rest long enough after cooking. Can you describe the process you used in more detail?

>> No.16028709

>>16028689
>Must have been this, I took it out to measure the internal temperature two separate times, dough was still wet so I had to put it back in.

Yeah don't ever do that.

Just set the temperature somewhere around 400-450, and leave it alone for 30 minutes. Do not open the door or anything.
The bread is done when you flick the crust and it makes a nice hollow sound.

Trust the process.

>> No.16028712

>>16028704
Sourdough is a bitch and a half unless you have a starter that you know works pretty well. Fucking with the recipe is also a pretty easy way to invite errors. But fuck it if it's good for eating then eat it.

>> No.16028716

>>16028604
not enough salt. salt makes the water "float" evenly throughout the bread

>> No.16029682

>>16028604
You over-kneaded it which formed too much gluten

>>16028689
>It was in the mixer for like 15 minutes total
It only needs 8 to 10 in a mixer

>> No.16029699
File: 202 KB, 892x751, 1619668846514.jpg [View same] [iqdb] [saucenao] [google]
16029699

100% breadworms. Gj anon...

>> No.16029705

>>16028716
yup and the salt will kill the breadworms

>> No.16029707

>>16028709
The plan. Trust the plan

>> No.16029711

>>16028699
It's just mealworms, they're safe to eat if not appetizing.