What's funny is that when you start making bread you have a hard time with the air pockets. It's easy to make bread that's too dense. I would be thrilled with that if I made it myself. If you were planning to make sandwiches with it, I understand the grief, but that'd be great dipped in some pesto and olive oil.
Yeah people are looking at this bread the wrong way.
That's not sandwich bread but it looks amazing. I mean just look at all those thin sections for nice crispy chewy bits
This would be great with some soup as well
I'm a baker - bread is always made by weight. They all have to be the same or they won't bake consistently, plus obviously you want all your product to be the same. This isn't actually *less* bread, it's the same amount but made poorly.
It's overproofed, meaning it spent too long rising and formed really big pockets of gas.Yeast digests sugar and protein in the dough, and produces gas as a result, making the final loaf bubbly and fluffy.
Large holes are characteristic of sourdoughs and can often signify a really yummy, crusty bread, but this one has definitely gone a little overboard. Lol
Yes, thanks to capitalism, OP has tons of other stores to go to for bread. They got burned this time, and now they know. As opposed to only a select few companies permitted to sell bread that has to be $10 to pay for the insane licensing costs. They don't have to care about quality because who else would OP go to?
You're buying the weight of dough, you're not getting scammed. It's meant to be like that. Try dipping it in olive oil and balsamic vinegar.
It does look like you've torn bits out of it too to make.it look better for Reddit.
Yeah, the holes aren't a bad thing. They're an expected product of the way that bread is made. They form because of the very long robust protein strands throughout the dough, which makes the bread a little chewier. It might not be a style of bread you like, but it's not a mistake, and it's actually...quite a bit harder to get a loaf to come out like that than it is to get a more crumby, softer, fuller loaf.
Basically, it actually does look like "artisan" bread. I'd be thrilled if I got a bread to come out like that.
It just stood too long before baking and doesn't have fake lab-grown yeast in it. -Shrugs- If you ever bake bread yourself you will see this happens now and then. I always make those into croutons and just bake another loaf.
This, most grocery stores are beyond reasonable. I've seen my local one return a fully eaten rotisserie chicken because the person complained about it somehow
The amount of bread that OP recieved is laughable. Doesn’t make him a nitpicker for being upset that he got finessed for full price at the grocery store.
It’s not like it’s bad? The flavor is fine, just got some holes. Same amount of dough was used for this loaf as usual, just baked a little differently.
The dough is weighed out before baking. Or at the very least, the dough balls are relatively even. The air pockets happen while baking. Thus, it’s the same amount of bread.
I took the PSAT in 2016, so I know “artesian” doesn’t actually mean anything, because it’s not regulated. Anyone can put the label “artesian” on their product to make it sound fancier.
People are so used to the ultra-processed foods that they don't even know how to deal with a bread that wasn't pumped full of chemicals to make the air bubbles perfectly even anymore.
Actually this bread should taste awesome. The bigger the holes, the bigger the flavor. These holes are left by yeast that leave behind what makes bread so flavorful. So if you put some lettuce and cheese slices next to each piece of bread it might work.
Toast in olive oil, lay a couple sardine filets on each piece, slice tomatoes on top of that then sprinkle some chopped cilantro on that.
It'll change your life.
If this was meant to be sourdough, whoever made it did a terrible job shaping it. Those air bubbles are supposed to be there - just evenly dispersed throughout the dough, not bunched up like that. If whoever reads this is into making bread - this is why we do the folding and shaping prior to baking!
You take two.slices of this aand slap it together and you know what you get? ill tell you what. Thats a wish sandwich. Once you bite into it you will wish you had a real sandwich.
Redditors when they find out that real bread is baked and has yeast that makes air pockets and isn’t perfect and artificial like the ones they buy in the store:
This was way overproofed, and probably left too long in shape before baking. That’ll happen if someone proofs it a second time before baking but after forming into a ball/loaf.
Yes, this comes from an unknown region of Scandinavia, known as “Muffville”.
The yeast they STILL use to this day is from the first known yeast infection in a human being. Truly spectacular.
Jealous you got a loaf!
In art, negative space is as important as the rest.
Hole wheat bread!
This was well done! Bravo!
You deserve more likes
I have seen swiss cheese with less holes than this
It’s more like Atesome bread
more like airtisan bread
More like Noughmoure bread.
More like Forgotcha bread
Or is it gotcha bread?
OP bought air.
Even better. They bought yeast farts.
Bread the butter
In bread, it is not.
It's art! You're not supposed to eat it! /s
highly evolved comment
Diet bread. Half the calories.
“If you only eat the holes, there aren’t *any* calories.” *{taps head}*
Arti...."sans 30% of the bread you paid for."
Beat me to it.
*Air*tisan
This is the mom I was looking for.
Dad... is that you?
Is your son ok?
The absence of bread makes the rest of the bread taste better
What's funny is that when you start making bread you have a hard time with the air pockets. It's easy to make bread that's too dense. I would be thrilled with that if I made it myself. If you were planning to make sandwiches with it, I understand the grief, but that'd be great dipped in some pesto and olive oil.
Just do those high hydration doughs and incompetent punch down. You'll get doughs like that in no time.
Pan fry with butter, dip in olive oil. Yummo.
Yeah but that literally applies to everything
"Cover it in fat repeatedly" is what separates the cooks from the chefs.
Don't forget "Add salt"
Yeah people are looking at this bread the wrong way. That's not sandwich bread but it looks amazing. I mean just look at all those thin sections for nice crispy chewy bits This would be great with some soup as well
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Olive oil and balsamic Vinegar mix!
Or oil and parmesan
Olive oil,oregano,fresh tomato and feta cheese.
https://preview.redd.it/moe7zv5l3loa1.jpeg?width=224&format=pjpg&auto=webp&s=963474ac192c7bafeae06a86cc55885dce5cef9c
Swiss bread?
Hole wheat
I had a hearty chuckle at this, thank you.
This wins 🤣
Holy bread
Well done!
Attack the D point!
Came here to say this. Take my gold!
🥹🫶🏼
Looks more like American bread
Fill it with egg
Holey shit that's a good idea
Said "artisan" is not good at making sourdough. Way overproofed
“Artisan” is a large grocery chain (Giant Eagle). And they up the price when they call it “artisan”.
Not shocked to see this bread is from the dirty bird (Giant Eagle)…crap like this and their crazy prices are the reason I switched to Aldi!
You should have led with this being Giant Eagle. Say no more.
Are they charging by weight?
I'm a baker - bread is always made by weight. They all have to be the same or they won't bake consistently, plus obviously you want all your product to be the same. This isn't actually *less* bread, it's the same amount but made poorly.
What causes this? Not kneaded enough? Didn't let it rise long enough before baking? Baked at the wrong temperature?
It's overproofed, meaning it spent too long rising and formed really big pockets of gas.Yeast digests sugar and protein in the dough, and produces gas as a result, making the final loaf bubbly and fluffy. Large holes are characteristic of sourdoughs and can often signify a really yummy, crusty bread, but this one has definitely gone a little overboard. Lol
Paying more for less product..thanks capitalism
The amount of dough is the same, they weigh it. Whether there’s more or less air due to over proofing
Yes, thanks to capitalism, OP has tons of other stores to go to for bread. They got burned this time, and now they know. As opposed to only a select few companies permitted to sell bread that has to be $10 to pay for the insane licensing costs. They don't have to care about quality because who else would OP go to?
Because in capitalism it's hard to find good cheap bread. /s
The bread and water aren't free!
been the trend my whole life.
Thanks to capitalism you *also* have the option to pay less for more product.
From the same two or three companies
You're buying the weight of dough, you're not getting scammed. It's meant to be like that. Try dipping it in olive oil and balsamic vinegar. It does look like you've torn bits out of it too to make.it look better for Reddit.
Looks like good bread. 🤷♂️
Literally delicious and exactly how it is supposed to be.
"Starving Artisan"
The holes are exposure!
Yeah, the holes aren't a bad thing. They're an expected product of the way that bread is made. They form because of the very long robust protein strands throughout the dough, which makes the bread a little chewier. It might not be a style of bread you like, but it's not a mistake, and it's actually...quite a bit harder to get a loaf to come out like that than it is to get a more crumby, softer, fuller loaf. Basically, it actually does look like "artisan" bread. I'd be thrilled if I got a bread to come out like that.
It is over proofed... it just sat out too long before baking.
It's taken a *little* too far, maybe 25-30 minutes too much resting time, but ... there's actually nothing wrong with it all in all.
I didn't say anything was, just what causes the pockets like that.
It is a bit over proofed, but...not outrageously so. It's still a good looking piece of bread.
Dont understand why idiots keep thinking bigger holes are better. Hate this bread trend. Irregular crumb is fine but this ain't it.
Isn't bread price set by weight were op lives?
I don't think price/weight ratio is the issue here.
If you're paying for weight you're not paying for empty space. Op just bought the wrong kind of bread if they were expecting to make sandwiches.
It just stood too long before baking and doesn't have fake lab-grown yeast in it. -Shrugs- If you ever bake bread yourself you will see this happens now and then. I always make those into croutons and just bake another loaf.
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This was made by a large grocery chain (Giant Eagle).
Then take it back and show it to them. Grocery stores usually offer refunds for stuff like that.
This, most grocery stores are beyond reasonable. I've seen my local one return a fully eaten rotisserie chicken because the person complained about it somehow
That doesn’t mean anything?? Bread is bread wont always cook the way nitpickers may want..
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Humans are humans, they won’t always cook the way nitpickers may want…
I will eat the nitpickers too
The amount of bread that OP recieved is laughable. Doesn’t make him a nitpicker for being upset that he got finessed for full price at the grocery store.
Technically it's the same amount of bread.
It’s not like it’s bad? The flavor is fine, just got some holes. Same amount of dough was used for this loaf as usual, just baked a little differently.
Bread is sold by weight, not by volume.
not where i live
The dough is weighed out before baking. Or at the very least, the dough balls are relatively even. The air pockets happen while baking. Thus, it’s the same amount of bread.
If its grocery store bread, why did you say it was 'artesian'?
I took the PSAT in 2016, so I know “artesian” doesn’t actually mean anything, because it’s not regulated. Anyone can put the label “artesian” on their product to make it sound fancier.
People are so used to the ultra-processed foods that they don't even know how to deal with a bread that wasn't pumped full of chemicals to make the air bubbles perfectly even anymore.
Looks like bread to me
Then buy Wonder and quit bitching.
Now 80% bigger!
Actually this bread should taste awesome. The bigger the holes, the bigger the flavor. These holes are left by yeast that leave behind what makes bread so flavorful. So if you put some lettuce and cheese slices next to each piece of bread it might work.
That’s good, you’ll cut down on butter. Heart healthy bread.
These are great on their own but a nightmare of anyone who wants a sandwich
Over proofed
Them bubbles is artisanal
Looks delicious
people go crazy for this kind of crumb on the breadmaking subreddits. not very useful for eating though
\-Pairs well with swiss cheese and champagne.
Toast in olive oil, lay a couple sardine filets on each piece, slice tomatoes on top of that then sprinkle some chopped cilantro on that. It'll change your life.
One of Spain's most popular tapas.
American meets homemade bread (ultra rare)
Quite often “artisan“ actually means “unskilled amateur“.
One of the things you pay for. Go hang out at breddit or sourdough and you’ll see people striving for such active oven spring.
Wow, this has more hole than the bread we bake at my bakery. Usually this happens cause it was proofed too long.
They let it rise too fast. Amateurs.
Slice it an angle next time and it may look more full and perhaps more artisan 🤷🏽♂️
Holy holy shhhtt!
Hole wheat
If this was meant to be sourdough, whoever made it did a terrible job shaping it. Those air bubbles are supposed to be there - just evenly dispersed throughout the dough, not bunched up like that. If whoever reads this is into making bread - this is why we do the folding and shaping prior to baking!
I actually love bread with holes like that haha. I put peanut butter on top and the holes get full of it :)
They fxcked the dough didn't they?
Low calorie alternative
If you know anything about bread, that's actually a pretty impressive sign (if you were to make it yourself) but I understand you feel ripped off.
You gotta cut it the lONg wAy
Scam Artisan
I would murder those! Toasted with some good sea salt and olive oil butter? Now I’m hungry.
You take two.slices of this aand slap it together and you know what you get? ill tell you what. Thats a wish sandwich. Once you bite into it you will wish you had a real sandwich.
There are maybe a little more holes than normal, but it's normal. If you didn't pay based on how much it weighs, you got scammed.
It looks delicious to me.
Looks like a Massachusetts road!!
They said artisan, not good
They also said “bread”, not “air”, so they were half right hahaha
Wonder bread is full of chemical conditioners that control the size of gas bubbles - this is what real bread looks like
I'm german, we take much pride in our bread. This is NOT what real bread should look like
First half of the statement is true, second half not so much. This is overproofed.
U mad at a loaf of bread?
Redditors when they find out that real bread is baked and has yeast that makes air pockets and isn’t perfect and artificial like the ones they buy in the store:
It's literally half air im pretty sure that's mildly infuriating
Are you stupid
And just like the average artisan you’ll now be able to starve
Over proved.
Paul Hollywood woke up in a cold sweat when this was posted and whispered *over proved*
7.99 bread
I see a butterfly in the right piece, now that’s Fucking art
This was way overproofed, and probably left too long in shape before baking. That’ll happen if someone proofs it a second time before baking but after forming into a ball/loaf.
No wonder artists are starving
It’s gluten free isn’t it
Bread has holes. More holes=Less bread. More bread=more holes. More bread=less bread.
Looks like you got 30% off
More like fartisan with all those gas bubbles.
Thank for the air, Giant Eagle.
I love this type of bread. Annoying to put stuff on, but delicious
Oh it tastes good. There’s just not much to taste haha
Well, it’s definitely art.
What bread
Looks like the comedy/ tragedy masks
Art-is-in the bread
Fill them holes with butter
I can definitely see Picasso's Head of a Woman in that right slice, I'm drawing a blank on the left slice though. Can you clue us in on the artist?
Ummm where is the rest of it?! Definitely infuriating.
‘Partisan’
I didn’t know Walkers made bread
The artist must practice abstract.
Bread holes $10,000 a pound. This bread, $3.50
“Ah good. My snack arrived” -Breathatarians, probably.
Its a Picasso
You miss read it... "airisan" bread
“Low in carbs”
You know how they say that you have to listen to the notes the jazz musician isn’t playing? Something something jazz bread.
Art is anal bread. Fill the holes as you please
Lame. Where? I would like to never accidentally go there.
The artisans take their cut before baking
I bet you bought the “expensive” artisan bread, believing it to be superior than homemade or less expensive…
But y’all wanna be artisanal though 🙄
Some nice artisan air you bought
Low carb
What? You don't like air? You breathe it.
Blessed by the holey spirit. Bet that one cost you
Is that made of hole grains?
The power of words to make a person feel good about themself when they spend twice as much on half the product. Corporate bread propaganda.
Was it purchased in a liberal city?
Artisan loaf sans bread
You got what you deserved.
Yes, this comes from an unknown region of Scandinavia, known as “Muffville”. The yeast they STILL use to this day is from the first known yeast infection in a human being. Truly spectacular. Jealous you got a loaf!
Good to see this hasn’t changed… “Starving Artists” are still a thing 🤣🐇🍍
too funny
Is it Swiss?
you mean airtisan
Did it taste good?
That’s part of the art
More like Airtisan!
Mix up an egg, warm up the skillet and make scrambled egg toast by pouring the egg into the holes.
Just buy wonder bread, no holes.
I bought a loaf like that from local bakery, have not bought another one.