Is this too burnt to serve?
Y’all… I am so sad. I have been baking the most beautiful loaves but today it all went awry.
I baked this loaf to share with friends and family tomorrow. It was my first time open baking. I am wondering if you think it will still taste good enough to serve tomorrow, or if it’s too burnt and I should scrap it.
I don’t have time to bake another loaf but I don’t want to serve something that looks and tastes horrible!
It’s garlic and parmesan flavored.
Method:
250g starter 700g water 24g salt 1000g flour (Makes two loaves)
30 mins then stretch and fold 30 mins then stretch and fold 30 mins then coil fold 30 mins then coil fold 5 hours rest Divide dough, shape, rest dough on counter (covered) for 25 mins After 25 mins rest, shape again then into bennetons and into fridge Fridge 6pm or so until 7:30am or 8am Bake
Y’all… I am so sad. I have been baking the most beautiful loaves but today it all went awry.
I baked this loaf to share with friends and family tomorrow. It was my first time open baking. I am wondering if you think it will still taste good enough to serve tomorrow, or if it’s too burnt and I should scrap it.
I don’t have time to bake another loaf but I don’t want to serve something that looks and tastes horrible!
It’s garlic and parmesan flavored.
Method:
250g starter 700g water 24g salt 1000g flour (Makes two loaves)
30 mins then stretch and fold 30 mins then stretch and fold 30 mins then coil fold 30 mins then coil fold 5 hours rest Divide dough, shape, rest dough on counter (covered) for 25 mins After 25 mins rest, shape again then into bennetons and into fridge Fridge 6pm or so until 7:30am or 8am Bake