Note to self: don’t try to squeeze a 3-loaf homemade soaked bread recipe into 2 pans (just because it didn’t look like as much dough this time), and then leave the house for 4 hours. Get this, I was able to split the whole mess back into 3 loaves and it rose again just fine. My warm loaves are cooling now, smelling dreamy, and begging me to butter up a slice…
(You knew I couldn’t do a “Wordless” anything didn’t you?)
- Have you checked out the Real Food Ingredient Guide or the new Real Food Party Planning Guide yet?
- The Real Food Wednesday link will be live as soon after midnight Eastern as I can get it up.
- This post is part of Wardeh’s Tuesday Twister and Wordless Wednesday, my first time joining in!
$100 Le Creuset Cast Iron Skillet!
{ 18 comments… read them below or add one }
Oh, I’ve had bread like that! Now I know to use less dough if I know it is going to be rising for a long time. You really salvaged it, though, Kelly – way to go!
Can’t believe that mess turned into such good looking bread
Kelly,
I had the same thing happen to me and also featured it as a WW post. I was shocked because it had never happened before. I just kneaded the bread, it rose again, and I baked it.
It looks like your loaves turned out fine and they look delicious. There is nothing like hot and freshly baked bread.
Nice save!
Yum — my kids love to come home to the smell of fresh baked bread! My senior brought home a friend yesterday and the first words out of her mouth were “I’ve heard all about this bread. I can’t wait to have some!”
Your bread looks Delicious!
I’m jealous. I still haven’t gotten around to trying to bake my own bread. Good save!
Kelly,
I want to make this bread!! I don’t have a Bosch so what is the alternative method?
You’d probably need to just cut the recipe back for one loaf and knead by hand. (Unless you have a Kitchen Aid?) Part of the reason this bread is so soft though, is because the Bosch kneads it so efficiently, but if you have good muscles you could probably do the same (that’s how people made it for years and years before kitchen appliances!), it will just take a while.
Oh my! That is a lot of bread. But, they turned out beautifully!
Happy WW!
Wow. Never had an experience like that before. Usually it’s just the opposite: the bread doesn’t rise AT ALL.
Yeah, that happens to me when I do sourdough!
We make challah bread, and sometimes it just stays so flat it’s almost inedible. We think it has something to do with the yeast, whether it’s old or defective or something.
Do you have your sourdough Bosche recipe somewhere? I have adopted most of the Weston A Price principles, but am still working on getting more fermented, soaked, sprouted foods in our diet. I have made freshly ground bread for years, but haven’t adjusted to the taste of sourdough breads yet. I love Alvarado’s sprouted sourdough, but my loaves have had too strong a flavor. Do we just need to keep adjusting our taste buds?
Maris,
I wish! I still don’t have that figured out either!
Your bread is AMAZING!! I’ve made bread a long time and never had any that beautiful!!
Cracked up of the Wordless Wednesday not being wordless – that would be my problem, too
when is AnnMarie ever going to post her sourdough recipe?? Did I miss it?
Hi Elaine!
I’m not sure on that, she may have already posted it in her menu mailer but I haven’t had a chance to read the last one yet.
Kel
I was hoping this would be your sourdough!
I am drying some of my starters, both old and new, to preserve their goodness in case I kill them. I never get a truly “wordless” post in either!
Katie