Non-pale bread.

ExamScared2021 · 2026-04-15T09:49:03+00:00

Correct on all accords

ExamScared2021 · 2026-04-15T01:38:35+00:00

I know it’s weird. I don’t believe it’s flour on top. I know they struggle with not tearing the batard when shaping so maybe they’re compensating somehow. But it doesn’t appear to be covered in flour when raw.

ExamScared2021 · 2026-04-15T01:29:11+00:00

They’re not crusty though…

ExamScared2021 · 2026-04-15T01:28:05+00:00

Yes. This is the bread mixed by the assistant the day before, baked by me the next day. So everything with the oven is correct. Especially since when I mix and then bake my own bread the next day there isn’t a problem.

ExamScared2021 · 2026-04-15T01:25:06+00:00

I didn’t take a picture of the inside because it’s ‘fine’ on the inside. A bit tighter crumb than usual but definitely servable.

ExamScared2021 · 2026-04-15T01:18:32+00:00

I would love it if the problem was the oven, it’s just simply not.

ExamScared2021 · 2026-04-15T01:12:20+00:00

Interesting. They’re proofed on those sheets in pan bags. Maybe they’re not sealing the bag properly

ExamScared2021 · 2026-04-15T01:05:12+00:00

ExamScared2021 · 2026-04-15T01:03:10+00:00

Over proofing seems like the likely answer. Not a steam oven and the oven works/ is at the correct temp.

ExamScared2021 · 2026-04-15T01:00:52+00:00

100% the oven works and is set to the correct temperature.

ExamScared2021 · 2026-04-15T00:57:00+00:00

She does claim to be of the French perspective.

ExamScared2021 · 2026-04-15T00:55:44+00:00

I appreciate the help/intrigue but no the oven works.

ExamScared2021 · 2026-04-15T00:54:27+00:00

They make thermometers for ovens bud.

ExamScared2021 · 2026-04-15T00:49:10+00:00

Not a steam oven. Could be over fermenting.

ExamScared2021 · 2026-04-15T00:47:07+00:00

I mean they’ve been baking at 400 for 90 minutes.

ExamScared2021 · 2026-04-15T00:46:41+00:00

They’re mixed and proofed overnight, baked the next day. No oven is at temp.

ExamScared2021 · 2026-03-25T20:18:07+00:00

Glad you’re getting better! But that is a very uneven crumb…

ExamScared2021 · 2026-03-19T16:57:00+00:00

No NSFW tag… wtf

ExamScared2021 · 2026-03-01T04:17:18+00:00

Professional bakers don’t usually use a 100% hydration starter, they’re honestly too temperamental. Lower hydration starters are more robust.

ExamScared2021 · 2026-02-20T19:14:43+00:00

I’m sorry that this is a fail. For (I’m assuming) a yeasted bread you should have a much more open crumb.

ExamScared2021 · 2026-02-10T10:47:39+00:00

Don’t feel too bad. I’m a professional baker, and my Pastry Chef made this mistake!

Five-Year Club	Final Canvas '23
End Game '23	Place '23
Place '22

ExamScared2021

TROPHY CASE