Breaking news: The world’s worst baguette has just been baked in the United States
This looks fucking disgusting, did you just make that?
Oh baby, this one's heading straight to the $1.99 discount loaves that are the only ones I ever buy
>>225055341maybe...
>>225055341It looks like bread
>>225055374Well, how does it taste?
>>225055390It looks like disgusting breadWouldn't expect a shitalian to get it though, dumb olive-bathed monkey.
>>225055303I'm sure it still tastes good
>>225055448I’m waiting for it to cool>>225055515I just wanted to get in touch with my French ancestors by baking bread… I’m sorry, I will do better next time
>>225055601C'est en forgeant qu'on devient forgeron, anon. Don't delude yourself into thinking it's good tho
>>225055448>>225055568It does not taste very good
>>225056141That's a breadstick.
>>225056141:(Do you know why? Wrong recipe?
>>225056168I don’t think I proofed it long enough. It doesn’t have that yeasty bread taste.
Edible BBC
>>225056365Yeah, might also be why it ended up so thin.
>>225055303American win
>>225055341>>225055515you lost>>225055369>nooo my perfectly edible food item is... LE DEFORMED>pays 20% extra for the same shitcouldn't be me
>>225055303At least yours came out edible. Each time ive made this fucking stuff it gets worse. I don't even know how this is possible.
>>225055341>>225055515>>225055722why are you fucks so insufferable, just like japanese people, when it comes to others making 'your' foods?Ya'll be chimping out over things that you guys didn't even invent and then you gatekeep it like you're some fucking authority. Germans make better bread than you btw.
>>225058953either your yeast sucks or is dead or you didn't proof it long enough or at all.
>>225055303nice work anon reminded me of the baby from eraserhead
>>225058953did you turn the oven on?
Leave the yeast working up overnight. You can put the dough in your fridge if its too hot or just leave it in a bowl covered otherwise.It won't develop a nice yeasty taste in just a few hours, 24h is the minimum and you could leave it for up to a week in the fridge to develop more.
>>225059437bubbled, doubled in size on the first rise.>>225059476it was in there for nearly an hour.
>>225059505What temp did you bake the bread at? What brand of flour and yeast did you use?This is screaming yeast problem or you over worked the dough. Its one or the other.
Walmart flour isnt the same as bakery flour sweety
>>225056141i'm sure you will get better with time anon you just need practice
>>225055303Have you tried making bread before or it's your first?
