That's a beautiful sentiment! And true.

Bread is almost scary up close -- those strands of gluten forming a web, its sinewy dry-yet-gooey-ness -- and then the crust side is all blistered and miserable.

And yet both add to the feeling that this was a very successful loaf!

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Would love to try a slice. From the look of it you’d even get good marks from Paul Hollywood. Good work. That photo makes me hear the crust echo under the first scrapes of the knife and crack under bite. I’ll bet it smells so good, too.

Smells nice and soudough-y. Flavor is a work in progress. Definitely not sour enough. Need to work on how I'm maintaining my starter and/or fermentation time when making the dough to bring out more flavor.

But the crust IS awesome!

nostr:nprofile1qyt8wumn8ghj7etyv4hzumn0wd68ytnvv9hxgtcpr4mhxue69uhhxun5wfjkccte9e3j6um5v4kxcctj9ehx2ap0qydhwumn8ghj7un9d3shjtn0wfskuem9wp5kcmpwdamxstcpzamhxue69uhkjmnzdauzumn0wd68ytnhd9hx2tcpz4mhxue69uhhyetvv9ujuerpd46hxtnfduhsqg9hxlt0tjx2f5j6kz3vt4u8vayzwm29ze87ml95fwv7xhp3jf9xavr0xvg4 crust crunch ASMR!

https://v.nostr.build/yLVOkXN0rxpr0S3s.mp4