I’ve always liked to cook, but I’ve never really delved into baking. It always seemed so fussy. However, as they say, the first step in being kinda good at something is being really bad at it, so I decided I should try anyway. All said, pretty pleased with the result, especially the evidence of laminated layers.
Those look practically as flakey as a croissant 🤤
Helluva lot better looking than the bread I made yesterday. IDK how or why, but before popping it in the oven, it had risen so high out of my pan, I thought about cutting some off so it wouldnt spill and make a mess. Thank god I didn’t, becsuse it ended up shrinking in the oven and I ended up with a loaf only half an inch tall. I had made it so I could make a PB sandwich 😮💨
It tasted fine, but had the texture and crumble of a dry cake. I made it the exact same as I always do so I have no idea what could have gone wrong.
I sympathize with you entirely. While I know there’s a perfectly reasonable explanation for almost every baking mishap (too dry, too wet, too much gluten, not nearly enough, overworked, underworked, and on and on), I can’t help but feel that some loaves are just cursed by fate
Not an expert, but I think that means you overproofed your dough. Is that a possibility?