Tuesday, January 13, 2009

Bread FAIL

I made a batch of standard french roll dough and brought it over to my mother's place to bake, figuring I'd show her how I can bake bread. Wow, it went badly. First, the dough sitting in the car for the 2nd rise did so over 4 hours in cold temperatures, and I didn't let it warm up to room temperature. I just cut it like usual and formed the baugette shapes. The oven at my mom's seems to be hotter, so I over baked it too. The end result were some weird twisted burnt shapes that exploded along the side. I was pretty annoyed about it. The end result is - don't change variables and expect the end result not to change too.

Allen.




Even my yeast starter experiments looked better than that - here is the latest one for comparison:

1 comment:

Jenny said...

hey allen, don't feel bad - i just ruined a batch of focaccia last night and burned the bottom. Such is bread! you'll get the hang of it.