The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Big Mess = Success (sort of)

CrustyJohn's picture

Big Mess = Success (sort of)

Normally the loaves I record here are the successful one.  There are plenty of so-so loaves that don't offer too much to dwell on worth writing about.  And then there are the total disaster loaves.


This one falls in that category.  It is a buckwheat porridge loaf.  I think I over loaded it with porridge and ended up with a loaf a bit too much on the wet side.  It was manageable enough ti shape, but it must have seeped moisture while doing the final cols proof in the banneton because when I went to turn it out to bake, it was not just a little stuck but totally adhered to the banneton.  I had to scoop it out with a dough scraper!  So I just dumped the dough mess on the hot stone, covered it and hoped for something with a shape.

Fortunately it kept somewhat of a shape and rose alright.  It actually has a very nice soft airy crumb.  This is not the first time something like this has happened to me, and I imagine others have experienced this as well.  Sometimes those total mess loaves, if you can manage to get them into and out of the oven, can actually be quite nice bread, if lacking shape and beauty.  So here's to ugly bread that still tastes good!


OldWoodenSpoon's picture

Been there myself, and learned a valuable lesson:  The sooner we eat the evidence the easier it is to move on! 

When the result is an ugly loaf that still tastes good, it is not a failure.  Especially when it has good crumb texture along with it.  Bake it again, and I bet it will turn out better next time for the experience.

Keep on baking