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That’s just anus bread.
Somebody baking buns.
Shai-Hulud!
Overproofed, I suspect. Overproofed bread also tends to be a bit pale as in photo.
Because the over-proofed bread had risen so much before it hit the oven’s heat, there was no more capacity for additional expansion in the oven. It rose; it fell; it collapsed. Still tastes good, but not a pretty picture.
https://www.kingarthurbaking.com/blog/2018/02/21/over-proofed-bread
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The recipe said to fill with seeds for added texture
Did it taste a lemon?
I was gonna ask if it was sour dough.
Next time sift the collapsing star out of the flour bin. The event horizon really slows the proofing down as it sucks the yeast in.
Old yeast?
Had a couple loaves do that because the yeast was old and only had enough oomph to do the first proof.
If you store yeast in the freezer it should last significantly longer without going off. I’ve got 5 year old yeast that still performs when I want it to.
I buy the jars instead of the packets and have started refrigerating them. May go ahead and start putting the extras in the freezer. Nice tip.
I don’t think I’ve ever seen it in jars here! We just have either the little packets or a big, flour sack kind of bag to buy it in. Jars sound nice because they’ll keep the moisture out much better.
Now I’m just imagining the scene from Young Frankenstein, but with yeast.
Looks like over-proofing to me. Letting the dough rest for too long weakens the gluten and the dough deflates.
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I should call her
Instead of dessicant powder, next time they could try adding yeast.
But it said “do not eat” on the packet and I’m a rebel.
This is when I just cut the top off and eat it and the rest of the loaf just looks fine usually.
Smaller loaf, sure… But delicious nontheless
It licked a lemon
Not gonna lie. I would but-fuck that loaf.
You’ve created a Fleshloaf
Nice butthole. Can we get a picture of the bread?
