Lemmy Bread

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Soft French bread (midwest.social)

submitted 9 months ago by ChaosCoati@midwest.social to c/lemmybread@lemmy.world

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Still pretty new to bread making. I think I needed to add a little more flour and next time I won’t egg wash the slits I cut. But it’s tasty!

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[–] Cheradenine@sh.itjust.works 3 points 9 months ago (1 children)

I think it looks good. Was this a miche?

What does the crumb look like? Tight like a sandwich loaf, or open like sourdough?

I like egg washes, not for everything , but they are great for some loaves. It looks nice on this one and probably kept the interior soft.

[–] ChaosCoati@midwest.social 4 points 9 months ago (1 children)

Thanks! It looks flatter than the recipe photo which is why I’m wondering if I used enough flour. I had to look up a miche and I don’t think mine is. It was made with all-purpose flour and SAF yeast, and I didn’t do a preferment or long rest with it.

Here’s the crumb:

[–] Cheradenine@sh.itjust.works 3 points 9 months ago (1 children)

That looks great to me as a sandwich loaf, even better (personal preference) lightly toasted. Congrats

[–] ChaosCoati@midwest.social 2 points 9 months ago

Toast is what I had in mind. Now that you said sandwich loaf I wonder how it would be as a grilled cheese.