What were you going for? I’d eat this. I don’t see the problem
garvitboi
It seems like you choppy chop chopped it while it was still hot and steamy.
Swallowthistubesteak
Buy a loaf pan and let it cool before cutting
SnooPies3316
It looks like bread because it’s bread.
OldKermudgeon
If your question was about the weird shape because the crust split, this can be controlled with a bread lame to pre-score the loaf before baking so the crust splitting is more uniform across the entire loaf.
If your question is about why your bread crumb looks all damp and rough after cutting into the loaf, that’s because you didn’t let the loaf cool down enough for the crumb to set. Let the loaf sit for about 1-2 hours before cutting into it.
Realkevinnash59
nice looking ciabatta, i think you got too excited to try it before it was dry enough and cool enough.
Give the bottom a flick before you take it out the oven and it should sound hollow. I think if you turned the oven to low, opened the door and let it have another 20 mins, then let it cool before cutting, it would have been lovely.
Looks like a nice ciabatta on the outside. Maybe increase the hydration, decrease the yeast and let it have an overnight ferment and you can get a better jump and internal structure too!
7 Comments
What were you going for? I’d eat this. I don’t see the problem
It seems like you choppy chop chopped it while it was still hot and steamy.
Buy a loaf pan and let it cool before cutting
It looks like bread because it’s bread.
If your question was about the weird shape because the crust split, this can be controlled with a bread lame to pre-score the loaf before baking so the crust splitting is more uniform across the entire loaf.
If your question is about why your bread crumb looks all damp and rough after cutting into the loaf, that’s because you didn’t let the loaf cool down enough for the crumb to set. Let the loaf sit for about 1-2 hours before cutting into it.
nice looking ciabatta, i think you got too excited to try it before it was dry enough and cool enough.
Give the bottom a flick before you take it out the oven and it should sound hollow. I think if you turned the oven to low, opened the door and let it have another 20 mins, then let it cool before cutting, it would have been lovely.
Looks like a nice ciabatta on the outside. Maybe increase the hydration, decrease the yeast and let it have an overnight ferment and you can get a better jump and internal structure too!
Cut before it cooled down fully.