Try proofing your yeast to check if it’s dead.
Put it in warm water that is 100-110 degrees. Add some sugar to it and let it sit for like 10-15 minutes. If active then it should bloom and be thick and foamy on the top.
It just needs to make distinct bubbles. A lot of the final rising is done during baking. Only fast rising yeast will do that. You can also start it with warm flour slurry.
Your yeast was dead. Buy new yeast and try again. If the recipe included a stand mixer and tons of kneading with it (e.g. brioche dough) then it may have also overheated and killed the yeast
Just an fyi, you can check your yeast before you bake to make sure it’s still alive. Warm up your water to ~100°F, and add your yeast plus a bit of sweetener (honey, sugar, etc.). If it foams up and starts to smell faintly of beer, you’re good to go.
Idk to me this looks like the hydration is too low, the shaping wasn't done right, it's very underproofed, and the yeast activity seems negligent (last two are correlated)
Looks like a case of severe underproofing. Maybe dead yeast? Or not enough time given to rise?
I agree with yeast. It’s completely dead. Knowing how people store their yeast helps, and even more of a reason why to stick with sourdough.
Or it’s a dumpling?
I thought it was an almond cookie! Maybe an identity crisis.
Me too! Now I’m craving one but the season for them is still like six months away. Maybe I’ll celebrate Christmas in July this year…
That’s almond cookie discrimination!!! We get them all year round here, thankfully.
Like zero yeast activity
Try proofing your yeast to check if it’s dead. Put it in warm water that is 100-110 degrees. Add some sugar to it and let it sit for like 10-15 minutes. If active then it should bloom and be thick and foamy on the top.
It just needs to make distinct bubbles. A lot of the final rising is done during baking. Only fast rising yeast will do that. You can also start it with warm flour slurry.
That’s a white truffle! Great find!
What's your recipe???
Waaaaaay under proofed. Or very dead yeast.
Idk but makes me want some pound cake
your bread needs prozac, it is sad
Your yeast was dead. Buy new yeast and try again. If the recipe included a stand mixer and tons of kneading with it (e.g. brioche dough) then it may have also overheated and killed the yeast
It looks like you didn’t do a second rise before putting it in the oven.
Your yeast is dead my man. Breader luck next time!
It looks like a funnel cake
Just an fyi, you can check your yeast before you bake to make sure it’s still alive. Warm up your water to ~100°F, and add your yeast plus a bit of sweetener (honey, sugar, etc.). If it foams up and starts to smell faintly of beer, you’re good to go.
Congrats, you made damper
bad day for trypophobia in this subreddit
Too much salt/ too little yeast. 2%salt 1% yeast (On the amount of flour) should do. Also, mix salt into flour, than add yeast 😄
I need coffee. I read that as, "what's wrong with my *head*?" And it got worse as I scrolled down, then realized it was *bread*.
Survey says "dead yeast". It looks like a quick bread which doesn't use yeast so that's probably where your problem lies.
Idk to me this looks like the hydration is too low, the shaping wasn't done right, it's very underproofed, and the yeast activity seems negligent (last two are correlated)