First loaf of bread.

[Mosca]

Pretty good for first time, I think. It’s a little doughy, and a little heavy and crumbly. But it’s not full of big holes, it’s obviously bread, and it’s reasonably above the lower level of palatability. (ie, we’re going to eat it.)

[captainlee]

Looks good. You're starting your journey to getting everything figured out. Always looking for the best methods and recipes.

[LA Pork Butt]

The real question is did you finish the loaf yet? Fresh bread is oh so tempting.

[RonB]

It does look good. Did you pull it by time or temp. I pull loaf bread at 190°. It will continue to rise for a bit and it's not doughy by the time I slice it.

[Mosca]

Temp, but time was almost exactly right, too. Instructions said 30-35 minutes. I wanted to temp it at 195°, which was almost exactly 35 minutes.

[Richard Chrz]

Welcome to the rabbit hole… great looking first bake.

[Mosca]

Thanks! I hate learning curves. I have a pretty good idea of what went wrong and how to address it, though. I think I need more water.

[Johnny Booth]

Good analogy. My wife bakes. The more she learns, the more she realizes she doesn’t know. Like BBQ, a hobby that has no end. 😎

[Richard Chrz]

Johnny Booth I’ve made 2,000 - 3,000 loaves of bread, and still believe I know very little.

[Skip]

Looks great! I see you saved me the crust...thank you.

[hoovarmin]

Late to the party here. Looking forward to watching this bread journey unfold!

[Mosca]

The only problem I have right now is that I can make it a lot faster than the two of us can eat it. Which would be fine if I had the freezer space to hold it, but I don’t. So I’m on hold until later in the week.

[Bkhuna]

Mosca What's this "make it faster the the two of us can eat it". I've never heard of such a thing.

[bbqLuv]

Looks so good, I want a slice or two, but A1c says no can do. I'm sad.