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[-] Lemmyoutofhere@lemmy.ca 48 points 3 weeks ago
[-] essell@lemmy.world 27 points 3 weeks ago

Somebody baking buns.

[-] kautau@lemmy.world 5 points 3 weeks ago

Shai-Hulud!

[-] CompactFlax@discuss.tchncs.de 43 points 3 weeks ago

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

[-] jewbacca117@lemmy.world 28 points 3 weeks ago* (last edited 3 weeks ago)

Its your bread, you can do whatever you want with it. But i don't think you're supposed to fuck the bread.

[-] fartographer@lemmy.world 20 points 3 weeks ago

The recipe said to fill with seeds for added texture

[-] zloubida@sh.itjust.works 15 points 3 weeks ago
[-] Zorque@lemmy.world 4 points 3 weeks ago

I was gonna ask if it was sour dough.

[-] Amuletta@lemmy.ca 13 points 3 weeks ago

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.

[-] IcedRaktajino@startrek.website 12 points 3 weeks ago

Old yeast?

Had a couple loaves do that because the yeast was old and only had enough oomph to do the first proof.

[-] Catoblepas@piefed.blahaj.zone 6 points 3 weeks ago

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.

[-] IcedRaktajino@startrek.website 6 points 3 weeks ago

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.

[-] Catoblepas@piefed.blahaj.zone 5 points 3 weeks ago

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.

[-] Endymion_Mallorn@kbin.melroy.org 3 points 3 weeks ago

Now I'm just imagining the scene from Young Frankenstein, but with yeast.

[-] Tempus_Fugit@midwest.social 12 points 3 weeks ago

Looks like over-proofing to me. Letting the dough rest for too long weakens the gluten and the dough deflates.

[-] Raiderkev@lemmy.world 10 points 3 weeks ago

I should call her

[-] fubarx@lemmy.world 8 points 3 weeks ago

Instead of dessicant powder, next time they could try adding yeast.

[-] eatCasserole@lemmy.world 4 points 3 weeks ago

But it said "do not eat" on the packet and I'm a rebel.

[-] JetpackJackson@feddit.org 5 points 3 weeks ago

It licked a lemon

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

[-] Berengaria_of_Navarre@lemmy.world 5 points 3 weeks ago

Not gonna lie. I would but-fuck that loaf.

[-] Nastybutler@lemmy.world 5 points 3 weeks ago

You've created a Fleshloaf

[-] maus@sh.itjust.works 3 points 3 weeks ago

Nice butthole. Can we get a picture of the bread?

[-] Derpenheim@lemmy.zip 3 points 3 weeks ago

You did it, didn't you?

[-] Kolanaki@pawb.social 3 points 3 weeks ago

Mmm... Butthole loaf. 🤤

[-] Ypsilenna@lemmy.zip 2 points 3 weeks ago

So this is was a big ass bread looks like...

[-] realitista@piefed.world 2 points 3 weeks ago

Looks like it's got a bad case of pucker.

[-] Faydaikin@beehaw.org 1 points 3 weeks ago

Mmmm... Butthole Bread. :)

[-] Abrinoxus@lemmy.today 1 points 3 weeks ago

Forbidden cave of forgotten dreams

this post was submitted on 03 Sep 2025
159 points (99.4% liked)

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