Forgot to set an alarm for my bread

[Anonymous No.20087951]

Do you think its still edible?

[Anonymous No.20087962]

give it to me, i'll let you know

[Anonymous No.20087975]

>>20087962
What are you going to do with it? I'm thinking about going out in the wet cold weather to pick up some jam to go with the bread

[Anonymous No.20088036]

>>20087951
still looks good to me

[Anonymous No.20088043]

>>20087951
Everything is edible. At least once OP.

[Anonymous No.20088047]

>>20088043
What about water?

[Anonymous No.20088049]

>>20088043
>>20088036
Alright I'll keep it. I am very full tonight so I'll have to wait with baited breath until tomorrow to see if it tastes okay

[Anonymous No.20088053]

what's in it? if it's just flour and water then sure.

[Anonymous No.20088127]

>>20087951
It's not too far gone, but it was too thick to begin with.

[Anonymous No.20088140]

>>20087975
i'll eat it and lyk if it's still good

[Anonymous No.20088153]

>>20087951
I would kill a man for that level of even, perfect browning

[Anonymous No.20088213]

Show insides!

[Anonymous No.20088249]

Looks like a focaccia
If you put oil in the dough then that is perfectly edible, great even

[Anonymous No.20088297]

>>20087951
Op here

I ended up having some and it was very good. Some of the best bread I've ever made. I think imma let it get this brown more often

[Anonymous No.20088300]

>>20088213
Here are insides

[Anonymous No.20088406]

>>20087951
As long as it’s not burnt I’d still eat it.

>>20088300
That cromch! Very nice bro.

[Anonymous No.20088410]

>>20087951
looks like the perfect vehicle for some fine olive oil

[Anonymous No.20088847]

>>20088049
>I'll have to wait with baited breath
Its bated motherfucker

[Anonymous No.20088862]

>>20088300
some mighty fine looking bread for dippin in soup.

[Anonymous No.20088873]

>>20087951
>>20088300
That's some fine looking bread

[Anonymous No.20088881]

>>20088300
Nice!

[Anonymous No.20089281]

I’ve eaten the shit of a young Japanese schoolgirl. I think your overcooked bread is edible bro

[Anonymous No.20089304]

>>20088847
You got baited

[Anonymous No.20089353]

>>20087951
What exactly were you trying to make?

[Anonymous No.20089370]

>>20089353
Its a focaccia recipe so focaccia I guess

[Anonymous No.20089371]

>>20088862
damn, now i'm hungry

[Anonymous No.20089386]

>>20088300
great looking focaccia desu

[Anonymous No.20089415]

Op here. You guys have been so supportive that I've decided to eat the rest of the bread

[Anonymous No.20089451]

>>20087951
little overcooked but definitely edible, good job anon, you didn't undercook your bread like 90% of anons

[Anonymous No.20090797]

looks great tbqh famalam

[Anonymous No.20090997]

>>20087951
Op here

Since the bread was such a hit I'm gonna post the recipe in case anyone wants to make it.

250g bread flour
215g water
2g yeast
5g seasoning mix (msg, sugar, salt)

Combine everything, leave in fridge for at least 2 days. Dump in a greasy cast iron or pan, stretch out and flip over so everything is greasy and stretched. Baked at 500f until it looks like the op

[Anonymous No.20091001]

>>20090997
Forgot to mention. The pic is how much it rose after a day

[Anonymous No.20091039]

>>20088300
Hell yeah

[Anonymous No.20091245]

>>20090997
>putting dough in a freakin 500F oven & forgetting about it
you're playing-with-fire OP

[Anonymous No.20091515]

>>20090997
Op here. Forgot to mention. It has to rise after you dump it in a greasy pan for at least two hours since the dough is cold. Go by eye. Dimple with wet fingers before baking, drizzle extra oil on top if desired

>>20091245
I typically set an alarm and go by smell. This time I didnt smell it and I also forgot the alarm

[Anonymous No.20091533]

>>20091515
Thanks bro! Recipe saved and I’m going to try making this sometime soon.

[Anonymous No.20091552]

>>20091533
If you make it sometime soon make a thread

[Anonymous No.20091696]

>>20087951
Made some more dough before bed, figured Id want some bread in a few days

I like these big cups with flat sides because it helps track how much the dough has expanded. I did a 100% hydration loaf, never tried it before so I am kind of curious to see how much more rise it'll get than the previous one which was 85%.

I'm also considering buying some of that Italian 00 bread flour to see how much more rise and airiness that would give since it is a finer mill

[sage No.20092664]

>>20087951
it's focaccia, make savory pan sauce or stew, or even like Japanese curry, and drop it in to warm through and soak up liquid. it'll be great.

and i'm thinking something red wine based or like a carbonnade a la flamande.

if it's too dry, you can also cut or break it into croutons or bread crumbs toast and dump over a garlic or lemon pasta with egg.

[Anonymous No.20092668]

>>20089304
motherfucker

[Anonymous No.20092671]

>>20092664
why would you sage this nice thread

[Anonymous No.20092768]

>>20089353
What is wrong with that dog?

[Anonymous No.20092855]

>>20088300
>>20087951
looks good OP. well done.

[Anonymous No.20092923]

>>20087951

Overnight rise

[Anonymous No.20092952]

>>20088300
yum

[Anonymous No.20093412]

>>20088300
MAN that looks delicious.

[Anonymous No.20093840]

>>20087951
it's like a giant crouton lol

[Anonymous No.20093854]

>>20092768
He's just old

[Anonymous No.20095014]

>>20088047
freeze and eat

[Anonymous No.20095103]

>>20090997
What kind of yeast?

[Anonymous No.20095579]

>>20092768
fat

[Anonymous No.20095873]

>>20095103
Red star yeast. Huge 1lb bag for like 10 bucks. I keep most of it in a cookie jar in the fridge and a little in a small jar in my kitchen.

You can see the jar of yeast here >>20092923 on the lower shelf

[Anonymous No.20095896]

>>20088300
Looks a bit firm on the outside but probably make a good bread for an extra wet sandwich or with stew.

[Anonymous No.20095936]

>>20095896
It was a bit too firm youre right but it was still very good. Ive never had bread with a crust this crispy that wasnt one of those artisan type loaves. It was nice bc I dont really like artisan type loaves

[Anonymous No.20095975]

2 days of rise. Should I wait another day? I think it could get even bigger. Its about 2x the original size now