Filthie's Mobile Fortress Of Solitude

Filthie's Mobile Fortress Of Solitude
Where Great Intelligence Goes To Be Insulted

Thursday, 25 March 2021

How In Hell Do You Mess Up Bread?

 


My wife was right there watching me. She laid out the ingredients and I just mixed them up. She ven did the baking  part for me. And I still effed it up!!!!😡 GRRRRRRR!!!! The loaves kinda stuck together but that’s okay. But ... the bread was tasteless or something. It lacked...something.

It was our 36th anniversary a couple days ago and she took the day off. We baked bread, she did arts n’ crafts and relaxed and then we walked dawgs. I was just peachy with it... but I think the wife likes to make a bigger deal of such things. I suppose in better times we would have gone out for dinner. I don’t miss it at all. But I think my wife does. It was kind of a tough one this year.

Who knows, maybe things will get better. I wouldn’t mind getting a few more years’ work in before retiring.

11 comments:

  1. All bread is made better with butter, friend. It looks good to me!

    Happy Anniversary! I am sorry it was a little less than what it might have been; if it makes you feel any better, ours have tended towards this as well. I am trying to approach it as it helps make the special times that much more special (at least for me).

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  2. Going to guess that the salt was omitted. In fifty years of experience, that is THE key fault in getting tasteless bread.

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    1. This. Even though it browned up nicely, salt is an elemental ingredient for bread.

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  3. Happy Anniversary! Believe it or not there were times that Hubby had to remind me it was our anniversary.

    What Anon said about the salt, try it with salted butter and see if that helps perk it up a bit.

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  4. What anon at 09:13 said. Salt. And maybe not enough sugar.

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  5. So, you were married in 1985 then. So was I but later in the year. (Oct.) My wife and I always go out to a very nice restaurant to celebrate our anniversary, not always on that particular day, but on a day when the restaurant isn't a mob or a madhouse.

    I have no idea what is wrong with the bread. We buy ours at the store.

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  6. I've always said that if you don't futz things up in the kitchen, it just means you're never trying anything new. And yes, as said above, it's likely forgetting the salt. Ask me how I know.
    I once made a chiffon cake and forgot the soda/baking powder. The result would have made a pretty good go-cart tire.

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  7. Restaurants are nice but spending time at home is better.

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  8. There was definitely salt and even sugar, I remember putting them in. Maybe not enough salt?

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    1. Anon from y'day at 9:13...

      Yep, you had sugar or else the loaves would not have risen nor browned as well as they did.

      Salt should be 2% (+/- 0.2%) of the weight of flour in the recipe.

      1) Taste the salt that you used!

      2) Then, double check your spoon measures to see if they deliver the right weight of salt.

      (on nmbr 2...maybe you already scale your recipes by weight instead of the common practice in most kitchens in NortAm to use volumes. If so, I don't know what to tell you. I adapt all my recipes to weight-basis.)

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  9. Happy Anniversary. I am always encouraged by double digits!!

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