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_______________ they/them  1yr ago (image post) 500 thread views #144002

Baking weekly thread :marseyloaf:

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IN THIS THREAD, WE BAKE BREAD :marseykneel:

Other baked stuff is also cool. Pizza-posting is highly appreciated :marseypizzaslice:

Bread resources:

Pizza resources:

24
New Old Top Bottom Controversial Random
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Made pizza for the foid this weekend

Didn't take any pictures though

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Pizza-posting is highly appreciated :marseypizzaslice:

A while ago I got way too high and made 4 different pizzas. Ate nothing but for the next 3 days

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Im baking alright

![](/images/16752860395607202.webp)

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:#marseyworldcup:

Snapshots:

https://wikipedia.org/wiki/Bread:

https://based.cooking/tags/bread/:

https://search.brave.com/search?q=bread:

https://wikipedia.org/wiki/Pizza:

https://based.cooking/tags/pizza/:

https://search.brave.com/search?q=pizza:
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Looks great! :marseylickinglips:

Don't have an pics to share, but I'll leave two tips instead. I suggest slightly deeper scoring, the shallow score might be why the bread split a bit on the bottom. Also you might want to play around with a slightly longer proof time, for a nicer rise. Otherwise that bread looks great, nice job! :marseythumbsup:

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i actually only remembered to score it after it had risen so couldn't do much.

i also think i let it proof enough, it wasn't that big of a loaf to begin with

ᵇᵘᵗ ⁱ ᵃᵐ ᵛᵉʳʸ ⁱᵐᵖᵃᵗⁱᵉⁿᵗ

https://i.rdrama.net/images/1684138952590527.webp https://i.rdrama.net/images/16841389589201846.webp

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Ah that would do it lol. Looks great though, nice loaves. An easy way to check if it needs to proof longer; slightly press down the top with a finger, if the indentation disappears it needs longer, if it stays indented it's ready. If it collapses the entire loaf you over proofed lol.

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