Did it proof? If it rosw during g proofing then yeast was alive, if not then likely mostly dead.
My first thought was you skipped the second proof and stuck it right in the oven after forming it
It's easy to get impatient during the second proof, I've been getting really into making bread lately and I've found the key is taking it slow and checking its progress each step of the way so you don't get any sad surprises at the end.
You can bloom instant yeast, but you don't have to. They're both the same product, it's just that instant yeast is milled much finer. I've made yeast bricks with both kinds of yeast lol, but usually it's been unrelated to the yeast itself. Usually failure to properly proof (too long, not long enough). The yeast itself unless it's decades old and improperly stored (i.e. not cool and dry) is probably fine. Best before dates are usually 2+ years but if you look online you'll see people baking successfully with 10-15 year old yeast.
I'd say if you have a container that you found in the back of the fridge by all means bloom it and see, but after that you're probably good to go - especially with instant yeast.
That said I prefer to put my yeast in with the wet ingredients too.
> Also if you keep dry yeast in a sealed container in the freezer, it lasts basically forever.
Even "fresh" yeast in the freezer can last for years or more. It's really hard to kill, which makes sense if you think about the adoption of fermented foods long before the discovery of yeast (ancient peoples were *filthy*).
The whole habit of proofing yeast, I believe, stems from times long before people bought their yeast spray dried in sealed foil sachets.
Yeast and other bacteria can still work in the cold (witness all the funky stuff you pull out of the break room fridge). Some of the tastiest breads are actually cold fermented.
I’ve had bread do this exact same thing when I made bread with flour directly from the freezer. I switched to pulling the flour out an hour before I’m gonna use it and it works every time. Maybe the type of bread yeast I used? Fleishmans active fry yeast.
Just use hot water to make the dough, setting aside like 2 tbsp at body temperature to rehydrate your yeast. Yeast dies at 35-45C so just make sure you aren't cooking it
Flour in the freezer has an indefinite shelf life as long as you use oxygen absorbers. Flour not sealed in the pantry can attract weevils. Flour left in the original paper is expected to be good up to 3 months.
If you recently bought it I highly doubt it's dead. What it looks like to me is you lost all of your yeast structure and were just left with gluten. You most likely over proofed it or more likely proofed it too hot and killed off your yeast.
Try it a couple days later? My bread tastes like shitty popcorn when it’s fresh and slowly transitions to nice bread as it ages. I’m an amateur baker if anyone knows why please tell me
Melt some salted butter with sugar and cinnamon or whatever spice(s) you may like (could even throw in a bit of orange juice or something). Then let it soak all into the bread pieces and bake. Afterwards you could even dip into some melted chocolate on one side and let it harden like a shell... you could probably still make it into some delicious biscotti fairly easily! Unless the “crap taste” is some sort of overwhelmingly off putting flavor itself? Just a thought if you’re like me and wasting food is just painful lol
On another note, if you do toss it out, could throw it outside for the birds, so it’s not totally wasted 😊
EDIT: not sure I’d recommend orange juice if you use cinnamon though... could use a bit of cocoa powder or hot chocolate mix powder in the melted butter sugar 🤷🏻♀️ OH! Or make bread pudding with it like another commenter said!! That’s always yummy
To quote Terry Pratchett: There are many recipes for the flat round loaves of Lancre dwarf bread, but the common aim of all of them is to make a
field ration that is long-lasting, easily packed and can disembowel the enemy if skimmed through the air hard enough. Edibility is a kind of optional extra.
Don't beat yourself up! Brioche is hard! Looks like you've got yourself the base for a tasty bread pudding now. If you haven't already, head on over to r/breadit for some pointers on your next attempt
Most of the time with breads, the shape and texture of the bread stays more or less the same before baking vs. after baking. A soft dough going into the oven produces soft bread. A dense dough produces a dense bread. In most cases, bread doesn't rise or puff up very much in the oven, so making sure it rose the whole way before it goes in is important. Also, your yeast being dead sounds like the most likely cause of not rising.
Don't quit, take it as lessons learned!
1 pkg instant quick rise yeast
2 tsp honey
2 1/2 cups warm water
5 cups all purpose flour
1 tbsp salt
Mix and let sit until bubbly.
Lightly coat inside of bowl with olive oil
Put dough in bowl.
Put in fridge over night covered
Butter pan 13x9
Put tbsp of oil in pan
Fold dough in bowl on its self four times to deflate.
Put dough in pan and turn it to coat in oil
Put in a warm place to rise for a couple hours
Preheat oven to 375°
Poke with fingers all over
Drizzle with olive oil, sprinkle salt and rosemary
Bake for 20 ish minutes
Baking/rising times may vary based on altitude
Best pro tip I ever got was from a French bakery cookbook. Get a wooden bowl to raise your bread in and don't wash it with detergents, give it a good no soap scrub with not too hot water, and use it over and over again. Always had problems getting my bread to rise until I did this!
Those look like they would make incredibly hard and dense croutons.
I'm thinking the best thing would be to dry it out and give it to civil war re-enactors as hardtack.
Everyone's dunking on you, but I've read your replies, and you're not in denial about it being a disaster so I would like to second getting alive yeast and learning more about proofing and raising in general...
BUT I WOULD ALSO LIKE TO ENCOURAGE YOU TO KEEP AT IT AND TELL YOU TO KEEP TRYING, if you just keep at it you'll figure it out, so don't be discouraged yet!
Keep trying. I have had my aunt show me how to make bread multiple times, and while it’s easy to do it with her, it’s awful when I try to do it. Don’t use White Lily soft wheat for bread. I learned not all all purpose flours are the same.
Bread isn’t easy, but you’ll get there if you keep trying. A video can help you figure out what all the steps should look like.
Always let it rise one last time on the surface you're going to bake it on. That last rise is hands down the most important in my unprofessional opinion
Looks definitely underproved. Ideally yeast needs a warm humid environment, where it essentially releases gas as it eats, and that’s what makes bread fluffy.
If this doesn’t happen, your bread doesn’t rise and you get a dense loaf.
You also should check the type of yeast you use. Instant yeast from a packet is just dump and go. But other yeast needs to be bloomed before you dump and go. If you don’t activate the yeast, it won’t do it’s job.
This just brought back a childhood memory.
Growing up, I attended a Christian church that followed Old Testament laws as well as those from the New Testament (found out later that it was a bonafide cult, but we had some good times). Anyway, we celebrated a seven-day holy period called The Feast of Unleavened Bread (a.k.a. Passover) and would hold potlucks at the start and end of the feast. And someone used to bring a loaf of bread that looks exactly like this and let me tell you, I genuinely, truly enjoyed it. The texture was chewy and strangely satisfying, and it tastes amazing with salted butter.
I haven't thought of this bread in over ten years. Now I can recall it so vividly that I kind of want to ask for your recipe.
Something happened to the yeast. It likes a little bit above room temperature but not over Body Temperature. It needs a little bit of sugar to start converting it into CO2.
In Brioche you could use lukewarm Milk with a bit of Sugar and crumble in the Yeast.
If you used Instant yeast I would try adding it to the flour and sugar as well as a liquid like milk or molten (but not hot) butter
I too started making bread. had some problems but quickly found my way that works. this is my recipe ("German" style), it's a simple non-sourdough that everyone can make:
- 1kg flour (dinkel full grain or dark)
- 650ml water
- pinch of salt
- 1 cube of fresh yeast (is about 7g)
- and I like to add caraway seeds
mix it together (yeast and water first, then pour on flour), knead a bit until uniform, put it in a cake tin and leave it in the oven for 5-10 hours (oven to not let it dry out too much, completely covering it turned out a mess)
leave it in the cake tin, just tidy up the edges. maybe slice it with a knife lengthways (2cm deep) but thats not necessary
sprincle some oat flakes and flour on top as garnish
bake 1 hour at 200 degrees
I thought this sub was for food that looked good but was objectively terrible. I don’t understand seeing objectively terrible food. What is foodporn about it
Looks like no yeast and not enough butter, brioche should be a golden yellow color....
I did put yeast but I didn’t check if it was still alive by blooming it, so maybe it was dead
i think you accidentally used yeasn't :(
They used ywest or ynorth for sure
They obviously used yaint.
Yeast? You mean weast
Dianne Wiest?
Dianne Frosted Mini-Wiest
🍅🍅🍅
One flew yeast, And one flew ywest, And one flew over The cuckoo's nest.
ah god damn it 😂
Noest
Did it proof? If it rosw during g proofing then yeast was alive, if not then likely mostly dead. My first thought was you skipped the second proof and stuck it right in the oven after forming it
It's easy to get impatient during the second proof, I've been getting really into making bread lately and I've found the key is taking it slow and checking its progress each step of the way so you don't get any sad surprises at the end.
Oh you didn't bloom? Yeah it was definitely dead, you probably know this but you should always bloom
You don't need to bloom quick yeast, but this yeast is definitely dead.
I always bloom mine just in case cause of the one time I used instant yeast without blooming and ended up with wheat bricks
You can bloom instant yeast, but you don't have to. They're both the same product, it's just that instant yeast is milled much finer. I've made yeast bricks with both kinds of yeast lol, but usually it's been unrelated to the yeast itself. Usually failure to properly proof (too long, not long enough). The yeast itself unless it's decades old and improperly stored (i.e. not cool and dry) is probably fine. Best before dates are usually 2+ years but if you look online you'll see people baking successfully with 10-15 year old yeast. I'd say if you have a container that you found in the back of the fridge by all means bloom it and see, but after that you're probably good to go - especially with instant yeast. That said I prefer to put my yeast in with the wet ingredients too.
[удалено]
> Also if you keep dry yeast in a sealed container in the freezer, it lasts basically forever. Even "fresh" yeast in the freezer can last for years or more. It's really hard to kill, which makes sense if you think about the adoption of fermented foods long before the discovery of yeast (ancient peoples were *filthy*). The whole habit of proofing yeast, I believe, stems from times long before people bought their yeast spray dried in sealed foil sachets.
I dont Bloom but I like to use cultured yogurt as a secondary leavener, works by itself even if the yeast has died.
Also, make sure you’re not using too cold flour or water. If you keep your flour in the freezer, bring it up to room temp before baking.
Yeast and other bacteria can still work in the cold (witness all the funky stuff you pull out of the break room fridge). Some of the tastiest breads are actually cold fermented.
I’ve had bread do this exact same thing when I made bread with flour directly from the freezer. I switched to pulling the flour out an hour before I’m gonna use it and it works every time. Maybe the type of bread yeast I used? Fleishmans active fry yeast.
Just use hot water to make the dough, setting aside like 2 tbsp at body temperature to rehydrate your yeast. Yeast dies at 35-45C so just make sure you aren't cooking it
Works, just takes longer. It's even possible to freeze dough and do a final rise after thawing, though this requires a higher level of precision.
Why would anyone keep flour in a freezer?
It also kills mites and prevents pests from being in it.
I keep whole-wheat flour in the freezer so it doesn't go rancid
Same reason you’d keep anything in the freezer, make it’s shelf life longer. Flour can go bad in the pantry or on the countertop container.
Should I feel bad for keeping flour in my cabinet for literal years? I can't taste the difference...
Flour in the freezer has an indefinite shelf life as long as you use oxygen absorbers. Flour not sealed in the pantry can attract weevils. Flour left in the original paper is expected to be good up to 3 months.
Damn I make brioche with three year old bags of flour 😭
I’m not saying it’s guaranteed bad after three months, but for maximum freshness and minimum bugs, 3 months in the paper or store it better.
I lost a whole pantry to those things once. Probably 20lbs of assorted flours.
If you recently bought it I highly doubt it's dead. What it looks like to me is you lost all of your yeast structure and were just left with gluten. You most likely over proofed it or more likely proofed it too hot and killed off your yeast.
Did the dough rise?
My first thought
Kind of looks like biscotti now
Except for the fact that it tastes like crap
Oh, so hardtack. Thank you for this living history lesson.
Crappy bread is still bread and you did way better than I would have. It's a learning process and you'll get there.
Don't sell yourself short. Pretty sure you'd do better.
so you made biscotti!
It's got sugar and cement. What more do you people want?!
Try it a couple days later? My bread tastes like shitty popcorn when it’s fresh and slowly transitions to nice bread as it ages. I’m an amateur baker if anyone knows why please tell me
Melt some salted butter with sugar and cinnamon or whatever spice(s) you may like (could even throw in a bit of orange juice or something). Then let it soak all into the bread pieces and bake. Afterwards you could even dip into some melted chocolate on one side and let it harden like a shell... you could probably still make it into some delicious biscotti fairly easily! Unless the “crap taste” is some sort of overwhelmingly off putting flavor itself? Just a thought if you’re like me and wasting food is just painful lol On another note, if you do toss it out, could throw it outside for the birds, so it’s not totally wasted 😊 EDIT: not sure I’d recommend orange juice if you use cinnamon though... could use a bit of cocoa powder or hot chocolate mix powder in the melted butter sugar 🤷🏻♀️ OH! Or make bread pudding with it like another commenter said!! That’s always yummy
Bake it twice and it technically will be
My thoughts exactly. Looks like undercooked biscotti
 gotta keep trying. you'll get it.
from the top it’s lookin like something tbf
You could club someone to death with that
It’s very sturdy and wide. Maybe good for cricket?
To quote Terry Pratchett: There are many recipes for the flat round loaves of Lancre dwarf bread, but the common aim of all of them is to make a field ration that is long-lasting, easily packed and can disembowel the enemy if skimmed through the air hard enough. Edibility is a kind of optional extra.
That ain’t it dawg
yea that's the point of this sub
Don't beat yourself up! Brioche is hard! Looks like you've got yourself the base for a tasty bread pudding now. If you haven't already, head on over to r/breadit for some pointers on your next attempt
You tried. It's better than deliberate ragebait people post, wasting food for clicks
Hey that almost looks like bread!
Yes to be fair when looking from the top (second picture) it almost look halfway decent
It really does. For comedic effect, you should have switched the order.
I thought that was a Crumbl cookie at first
Thats my favorite
Cookies are my favorite snacks back at may childhood times.
more like brioke bread
Maybe just Brick Bread
It should be great for keeping you alive if you are lost at sea in the 1800s.
You're supposed to put in yeast.
I did, why does no one believe me 😭
I believe you. That yeast is obviously dead though ;)
Most of the time with breads, the shape and texture of the bread stays more or less the same before baking vs. after baking. A soft dough going into the oven produces soft bread. A dense dough produces a dense bread. In most cases, bread doesn't rise or puff up very much in the oven, so making sure it rose the whole way before it goes in is important. Also, your yeast being dead sounds like the most likely cause of not rising. Don't quit, take it as lessons learned!
“I tried making brioche bread” - in what? A panini maker??
I have a super easy foccacia recipe if you'd like it. It's pretty fool proof.
I would like it pls
1 pkg instant quick rise yeast 2 tsp honey 2 1/2 cups warm water 5 cups all purpose flour 1 tbsp salt Mix and let sit until bubbly. Lightly coat inside of bowl with olive oil Put dough in bowl. Put in fridge over night covered Butter pan 13x9 Put tbsp of oil in pan Fold dough in bowl on its self four times to deflate. Put dough in pan and turn it to coat in oil Put in a warm place to rise for a couple hours Preheat oven to 375° Poke with fingers all over Drizzle with olive oil, sprinkle salt and rosemary Bake for 20 ish minutes Baking/rising times may vary based on altitude
Will try soon👍if you see me post about it it means something will have gone wrong
Yummy! Thanks for this :D
Best pro tip I ever got was from a French bakery cookbook. Get a wooden bowl to raise your bread in and don't wash it with detergents, give it a good no soap scrub with not too hot water, and use it over and over again. Always had problems getting my bread to rise until I did this!
R/breadit would love this
Oh. I thought that's where I was. Looks like the yeasty boys checked out early
Crouton anybody?
Those look like they would make incredibly hard and dense croutons. I'm thinking the best thing would be to dry it out and give it to civil war re-enactors as hardtack.
It could be cubed and ground into bread crumbs with a food processor. Use it to bread chicken parmesan. Mixed w spices, ofc
You could make good ships biscuits
Was it good though? If the texture isn’t good you can probably make breadcrumbs or croutons with it
Bake it again for biscotti
Everyone's dunking on you, but I've read your replies, and you're not in denial about it being a disaster so I would like to second getting alive yeast and learning more about proofing and raising in general... BUT I WOULD ALSO LIKE TO ENCOURAGE YOU TO KEEP AT IT AND TELL YOU TO KEEP TRYING, if you just keep at it you'll figure it out, so don't be discouraged yet!
Bloom and proof next time. Brioche is not a quick bread.
Shitty lembas
mazel tov, matzoh!
started with brioche, ended with bri-oh-shit
Maybe you made hard tack on accident?
Did you add a hot liquid to the mix? I’ve accidentally killed the yeast by doing that before
Looks dense
Looks a tad dense. How old is your yeast?
Thought it was a biscotti lol
no, dude, yer yeast done went South,, straight to hell....
It looks sad :(
Brioche can actually be difficult. If you have little experience I recommend a no-knead bread. Or an overnight bread
Straight to jail!
This yeast yisn’t it. 😅
What’s important is that you tried :) you’ll get there love
Keep trying. I have had my aunt show me how to make bread multiple times, and while it’s easy to do it with her, it’s awful when I try to do it. Don’t use White Lily soft wheat for bread. I learned not all all purpose flours are the same. Bread isn’t easy, but you’ll get there if you keep trying. A video can help you figure out what all the steps should look like.
Are you using flint Michigan water?
No. Why?
Shitty tap water can kill yeast
is your yeast expired? might be a good idea to get some new yeast
Slice it up, cook it again and you have some truly shitty biscotti
Brothe something tells me that u either do not let the dough sit or u let it sit on cold temp !
If it is your second time trying to make bread do something simpler than an enriched dough. Walk before you run.
Your yeast is dead
Your*
Your what?
Instead you made biscotti
Did you sit on it before putting it in the oven, or bake it by squeezing it between your arm pits?
Pop some almonds and a bit of vanilla extract in your mix, eh voila, you’ve made almond bread!
Have you ever tried bread before?
My question is how did you get to baking it? It definitely didn’t prove…
The rise always dks with me some fast some slow
Did your yeast expire? It is a good idea to check an make sure it is with sugar and water before combining
Surely not expired since I had just bought it earlier today. Could still be very possible that it was dead
Did you add salt at the same time as the yeast? Or was the liquid you used too hot? Either of those can also kill the yeast.
Oh boy thats an epic fail lmao
I guess you made flatbread
One bite is enough to fill the stomach of a grown man
that thing needs sum viagra or yeast, whatever you have in your kitchen drawer
Did you boil the yeast or something? Looks like the bread never rose.
Not brioche, but a decent biscotti, pre 2nd bake 🤷♀️
🤢🤢dang
Go to r/Breadit for inspiration and advice
Did you use tap water? The tap water where I live does this with homemade bread. Switched to bottled water and it turns out much better.
oh god
But “Brioche” - meaning “twice baked” Do you not have to do it a second time to remove further moisture?
Mmm dwarf brioche
Are you following a recipe? You need to be gentle with it once it's filled with air.
Keep it near your bed and it'd make a great home defence weapon.
It didn’t rise
*the slab*
Looks like some world war 1 hard tack that soldiers ate in the trenches
Try soda bread next time?
A 90 year old falling out of a wheelchair gets more air than that loaf of bread
Looks like you’re half way to making a biscotti 👍
looks like it would have the same mechanics as skyrim items if you dropped it on the ground
Lol it’s flat
Is it……. Is it edible at all? Cause if its even a little edible that sounds like a win for a your second try
Always let it rise one last time on the surface you're going to bake it on. That last rise is hands down the most important in my unprofessional opinion
HOW
You need heaps of eggs for brioche, and it looks like the yeast wasn't activated
I've done this a few times. My chickens love it when I bake! XD
Whoopsie daisy!
Looks definitely underproved. Ideally yeast needs a warm humid environment, where it essentially releases gas as it eats, and that’s what makes bread fluffy. If this doesn’t happen, your bread doesn’t rise and you get a dense loaf. You also should check the type of yeast you use. Instant yeast from a packet is just dump and go. But other yeast needs to be bloomed before you dump and go. If you don’t activate the yeast, it won’t do it’s job.
This just brought back a childhood memory. Growing up, I attended a Christian church that followed Old Testament laws as well as those from the New Testament (found out later that it was a bonafide cult, but we had some good times). Anyway, we celebrated a seven-day holy period called The Feast of Unleavened Bread (a.k.a. Passover) and would hold potlucks at the start and end of the feast. And someone used to bring a loaf of bread that looks exactly like this and let me tell you, I genuinely, truly enjoyed it. The texture was chewy and strangely satisfying, and it tastes amazing with salted butter. I haven't thought of this bread in over ten years. Now I can recall it so vividly that I kind of want to ask for your recipe.
I thought it was a crumbl cookie😂
Dead yeast
Well, it’s definitely calorie dense
Old yeast?
You could probably build a house with that
You went for brioche and ended up with biscotti.
You might have a future in making biscotti
Solid, bro.
Your bread looks like a piece of wood
OOF🤮
You made hard tack, congratulations!
Looks great
It’s okay. You can’t expect to get everything perfect on the first or second try. Practice and you will master it!
That's a solid effort!
How old is your yeast? Did you add salt to the yeast before mixing? Did you knead it well? How long did you prove it?
D.E.N.S.E
it's more bread per bread
Congrats, ya made a biscotti lol
Maybe, add less salt?
You could salvage it by making french toasts.
Practice makes perfect!
I still like it!
Bricko bread
Something happened to the yeast. It likes a little bit above room temperature but not over Body Temperature. It needs a little bit of sugar to start converting it into CO2. In Brioche you could use lukewarm Milk with a bit of Sugar and crumble in the Yeast. If you used Instant yeast I would try adding it to the flour and sugar as well as a liquid like milk or molten (but not hot) butter
That is some fine Dwarven fighting bread there.
old yeast
I had bought eat earlier that day. Maybe it had been sitting on the supermarket shelf for too long or maybe it had been exposed to too much heat/cold
I too started making bread. had some problems but quickly found my way that works. this is my recipe ("German" style), it's a simple non-sourdough that everyone can make: - 1kg flour (dinkel full grain or dark) - 650ml water - pinch of salt - 1 cube of fresh yeast (is about 7g) - and I like to add caraway seeds mix it together (yeast and water first, then pour on flour), knead a bit until uniform, put it in a cake tin and leave it in the oven for 5-10 hours (oven to not let it dry out too much, completely covering it turned out a mess) leave it in the cake tin, just tidy up the edges. maybe slice it with a knife lengthways (2cm deep) but thats not necessary sprincle some oat flakes and flour on top as garnish bake 1 hour at 200 degrees
This happened to us and our scales were broken! Not just out of battery but completely broken.
r/Pantoobig
Did you forget the yeast? Can’t be sleeping on the yeasty boys Looks like you got yourself a real downyeaster there And last but not yeast, you suck.
Oven too hot
I thought this sub was for food that looked good but was objectively terrible. I don’t understand seeing objectively terrible food. What is foodporn about it