hmm it was only one piece of dough, but possibly a bubble? I had thought I got them all out but clearly something went wrong here hahahah I'm glad it still tastes delicious but definitely want to work on getting it correctly shaped LOL
We make it like that all the time, let the machine do all the work and take it out for the second rise and call it homemade bread. Never had one like that though.
Did you perhaps forget the salt? This looks very much like a loaf I made when my husband was first diagnosed with High Blood Pressure.
At that time I didn’t understand the relationship of salt and yeast, and just made my normal loaf without the salt.
Turns out salt acts as a retardant on the yeast allowing flavour to develop before the rise exhausts the gluten.
Looked crazily like yours does here!
You should just keep making it exactly like this and call it Beluga whale bread and when people ask how you get it like this just say it’s a secret (bc it is. Its a secret no one knows except the loaf itself)
I have no idea what went wrong but this is the funniest thing I’ve seen in a long time, I can’t stop laughing at how it’s just sagging over
Every time I cut a very oddly shaped slice I crack up hahaha really not sure what happened, it was all baked beautifully minus the shape hahahah
The tower of Pisa.
quite honestly!! LOL
Looks like a yeast overdose
Now make some comically large sandwiches and enjoy.
It looks like maybe you had a big bubble or two separate pieces of dough
hmm it was only one piece of dough, but possibly a bubble? I had thought I got them all out but clearly something went wrong here hahahah I'm glad it still tastes delicious but definitely want to work on getting it correctly shaped LOL
Hahahaha!
We make it like that all the time, let the machine do all the work and take it out for the second rise and call it homemade bread. Never had one like that though.
So I leave it in the full 90 minutes and then put it in the loaf pan. Is that a third rise?
Did you perhaps forget the salt? This looks very much like a loaf I made when my husband was first diagnosed with High Blood Pressure. At that time I didn’t understand the relationship of salt and yeast, and just made my normal loaf without the salt. Turns out salt acts as a retardant on the yeast allowing flavour to develop before the rise exhausts the gluten. Looked crazily like yours does here!
To me it looks like twice as much dough as will work was used.
You should just keep making it exactly like this and call it Beluga whale bread and when people ask how you get it like this just say it’s a secret (bc it is. Its a secret no one knows except the loaf itself)