Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
This is an English language only comminuty.
Rules:
30% Janie's Mill spelt 70% Gold Medal bread flour 78% H2O 2.2% NaCl 3ish grams instant yeast.
3.5 hour bulk with 2 folds in the first hour. Overnight cold proof.
30 minutes at 450f 20ish minutes at 400f
Let cool if you can, excellent dunked in soup.
En Guete!
Crumb shots:
I don't see the problem other than maybe being a little overcooked. Unless the problem is they aren't even in size? That's not a huge deal. It's still gonna taste good unless you don't like it singed (I personally do like it like that). 🤷♂️
Yeah, I was just praising with faint damnation.
The big one was very tasty, I might do French toast with the little one.
It looks so dark, like it's over-baked; maybe I'm just wrong and it's intentional?
It’s a little on the dark side for me but when you’re eating it, it is a pretty small percentage of the bread. The inside of OP’s bread looks lovely, but I might leave some crust, personally. Or dunk in soup and it would be excellent!
It’s virtually impossible to burn bread, as someone early in my bread baking wrote. It just turns out being darker and crustier; the inside cooks much more slowly.
I do find that in my oven and my taste, the 225°C or so that’s recommended is too hot and they come out being a little too crusty. So I preheat to 225 and drop to about 200.
That's the way we like it.
425f for the first 30 mins then 375 later will keep it lighter. Timings are only for my oven anyway, but it will probably take longer.