"gin-san - shitpost specialist" (gin-san-)
02/09/2020 at 14:55 • Filed to: GETTING BAKED
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"gin-san - shitpost specialist" (gin-san-)
02/09/2020 at 14:55 • Filed to: GETTING BAKED | 1
| 6 |
I think the camera is extra confused because of the warm ceilling lamps and cold stove light.
Crumb looks okay; it’s soft, and the crust has a light crisp to it. Some garlic bits are blackened too much so those little bits are bitter, but luckily it hasn’t ruined the bread - it’s still garlicky and tasty.
Future Heap Owner
> gin-san - shitpost specialist
02/09/2020 at 15:17 |
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I’ve baked a lot of bread but the one time I tried focaccia it was a disaster.
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gin-san - shitpost specialist
> Future Heap Owner
02/09/2020 at 15:29 |
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In general I’m following these steps:
The measures of each ingredient I got from a book somewhere.
I prefer to get larger air bubbles in my bread, I think I was lucky that this was still very light.
vondon302
> gin-san - shitpost specialist
02/09/2020 at 15:41 |
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Looks good
MrDakka
> gin-san - shitpost specialist
02/09/2020 at 16:36 |
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Where's the chicken parm?
ClassicDatsunDebate
> gin-san - shitpost specialist
02/09/2020 at 16:37 |
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Looks like it turned out great!
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gin-san - shitpost specialist
> ClassicDatsunDebate
02/09/2020 at 17:20 |
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I like it; goes well with charcuterie if you have it. Despite all the olive oil that’s already in it , the taste improves with a bit of butter on it.
What this bread really needs is some banh mi fillings - coriander, pickled carrots (and radish, since I like it), marinated meats, and some cabbage in lieu of lettuce.
I wish I thought of all that before I cracked open some wine. Oh well.