The only thing I forgot to do was sift the flour

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Moralee_Corrupt@reddit

If you didn’t sift the flour it would be dense af. And i could see this happening with a bread maker. The flour would be lumpy making the bread lumpy

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Babe; what's wrong . . . you've hardly touched your Ȩ̶̟̮̮͓̘͇̥̞̹̖̩̟̲̏͋̿̀̂͠Ḽ̶̢̧̥̜̣̼̜͓̈́̃̒̉͊̎͋͋̈́͜Ḓ̷̯̪̬̠̬̙̤͔͛́̃͜ͅR̵͙̙̠̼̦̻̺̤̈I̷̝͔̬̟̞̭͕̤͌̉̋̉̐̈̃̄͛͐̍̀͘͝͝T̸̝̜͔̰̣̝̭̑̓̎̔͝Ç̶̢̱͈̩̼̝̫̔̔̆̒̂͘͠͝H̴̨̯̄̇͊̇̓̃̎̐̀̌̅̑̑̔͠ ̸̛̥̥̀͊̚L̸͇̟̩̥̫̪̪͐́͂̈̀́̒̌̽͑̓̚͝Ơ̸͉̫̭͔̻̟̺͇̥͋̓̽̾͂̀͗̃́̈̋͝͝Ȁ̵̧͖̺͗̿͋̑̑̈́F̸̧̛͔̮͓̯̥͉̃̈́̋̿̍̋̍͌̏!

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Palanki96@reddit

Yeah that's not how it works. Never in my life i sifted flour, never had any problems. I'll just fluff it up with a work when mixing dry ingredients

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ArDee0815@reddit

Make bread pudding with it.

And get a proper recipe. You don’t mix cups + ml…

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liam06xy@reddit

Homie imma keep it real, unsifted flour did not cause that.

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Jonkinch@reddit (OP)

Would love some insight then. It’s the only one out of the 3 I made with the same recipe that did this. I just use a bread maker and follow the recipe that came with it lol.

4 1/2 cups of bread flour 4tbsp sugar 2tbsp powdered milk 2tsp salt 2tsp yeast 2 1/2 tbsp butter 320ml water

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9DAN2@reddit

I’m too European for this, measuring flour by volume is insane

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RepublicofPixels@reddit

Cups is a highly flawed measure for solids, because your cup may be loosely packed or densely packed - loose pack if you pour product into the measure, and dense if you use the measure to scoop out the product, thus applying compression. Using dense cups when the recipe is for loose cups means, as others have said, you're using too little water for the amount of extra flour you added

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Mouthshitter@reddit

This! 1000% percent Flour in a cup is a liar and should never be trusted Always use a scale

I wasted a many baked goods before I learned my lesson never again

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leo6682@reddit

Was your yeast still alive and thriving and
Did you mix the yeast and salt? Salt kills years so we usually add either salt or yeast as a last ingredient

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Glenmarththe3rd@reddit

Probably didn’t have enough water, standard bread is like 66% of the weight of the flour in water. Using cups and mls will make it inaccurate

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LonnieJaw748@reddit

Just weigh everything. For easy conversion, remember that 1mL of water weighs 1g, which is the basis for the metric system.

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FozzieB525@reddit

At 4 degrees Celsius! If your kitchen is closer to 25 degrees Celsius, you need to use 0.997 grams for every 1 mL or your bread will explode! /s

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LonnieJaw748@reddit

Nerd alert!

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mightysockelf@reddit

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FozzieB525@reddit

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bubblegumbombshell@reddit

This works out to ~1 1/3 cups of water. At most, that’s 56% of the flour by weight but could be less depending on how OP measured the cups of flour.

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Money-Snow-2749@reddit

Why did you use so much flour?

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ObG_Dragonfruit@reddit

On top of low liquid, It looks like it was under mixed. The bread machine can do this if there isn’t enough total volume. I suspect the recipe isn’t big enough for your bread machine.

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vrbeads@reddit

Could it be the yeast has gone bad? It looks like it didn't rise well.

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NelyafinweMaitimo@reddit

What process did you follow? (Not super familiar with bread machines but I am a professional baker)

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aaaahhatelife@reddit

Did you let the yeast sit in warm water for sometime to bloom?

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jabracadaniel@reddit

oh lord yeah that dough was dry as fuck

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lunazar786@reddit

😂🤣

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Christophe12591@reddit

Is this suppose to be a twice baked potato with extra sour cream?

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sunnymcbunny@reddit

Lmfaooooooooo

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LonnieJaw748@reddit

You didn’t know that if you don’t sift your flower you get facehugger incubators?

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ACcbe1986@reddit

100%

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Latter-Yam-2115@reddit

Looks like couch stuffing

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Steelpapercranes@reddit

My darling, that is definitely not true.

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frostysauce@reddit

No you also forgot to make... bread?

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lovewave@reddit

Is this supposed to be a popover?

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anonymous_subroutine@reddit

I literally never sift flour. That is not what happened.

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canolafly@reddit

Bro, you don't even sift? I bet you skip egg day as well.

^(No but really, I only use a sifter when I am using baking powder and/or baking soda to make sure I don't have crunchy baking soda treats in my muffins.)

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gishnon@reddit

cocoa powder deserves a ride through the mesh too.

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middle-earthorbust@reddit

I'm going to think about this every time I bake now thank you

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Fauxpholks@reddit

Right!!

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PapaPatchesxd@reddit

Bro i thought that was scrambled eggs

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Low_Reception477@reddit

I don’t think thats true bro…

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HammelGammel@reddit

Going by the recipe you posted, I suspect you're going for some kind of sweet, brioche-esque bread. The flour sifting is definitely not the problem here: even when baking cake, sifting flour doesn't have that big of an impact.

I suspect you didn't properly knead/mix the dough (maybe because it was too dry?) and/or didn't give it time to ferment. Even with little hydration and basically dead yeast, proper handling should let you at least get a somewhat consistent crumb. I'm pretty sure this dough would've looked weird before the baking even started to turn out like this.

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EthnicLettuce@reddit

Unsifted flower makes possessed wallpaper paste, good to know.

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Sandwidge_Broom@reddit

It doesn’t lol. I never sift flour and I’ve never had this issue.

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Figgy_Puddin_Taine@reddit

Literally never heard of sifting flour for bread. Only for cakes etc.

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curlyquinn02@reddit

Something else went wrong. Don't lie

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Aromatic_Standard_37@reddit

I... I don't know if I believe you...

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Money-Snow-2749@reddit

I can’t tell if that’s macaroni and cheese or a cake

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wavdaily@reddit

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Calgirlleeny2@reddit

Is that from "The Last of Us"?

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geminihilist@reddit

The last of us part 2 (game not show)

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jellymouthsman@reddit

I thought this was an open baked potato

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Good_Independence403@reddit

You said 1 of 3 loaves turned out like this, and your measurements are in cups. Always use grams when baking. Your "cups" are not coming out the same size. Totally normal, that's why bakers use grams.

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BananaHomunculus@reddit

Sounds dry as fuck

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Nonlethalrtard@reddit

I think it's more than that

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Genuine-Farticle@reddit

I didn't sift my flour one time and my cousin got pancreatic cancer. I'd say you got off lucky.

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onecatwonder@reddit

I thought this was a bomb baked potato

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canolafly@reddit

Sift the flour...for what?

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Parody101@reddit

Demons

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barbaras_bush_@reddit

Man, I work in retail and today has been absolute ass. This was the first time I've genuinely laughed today. Thanks for the dopamine.

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Almainyny@reddit

Genuinely hope the rest of your day is better!

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motherseffinjones@reddit

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bekib00@reddit

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alphabatic@reddit

are you sure?

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hatecriminal@reddit

Did you, perhaps, Sith the flour?

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gustofwindddance@reddit

Not enough water, you’re not fooling anyone.

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asyork@reddit

Sifting the flour isn't strictly required, but if you are compacting the flour before/while measuring, you can end up effectively not having enough water for the mass of flour. Measuring by weight prevents this from being an issue at all.

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fezzuk@reddit

Is that a baked potato?

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evilgiraffe666@reddit

Yeah I wondered what flour had to do with filling a baked potato with tuna mayo...

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DragonScrivner@reddit

Call an exorcist immediately

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UrGoodGirlKat@reddit

Respectfully, you forgot to do a lot of things.

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Wetbug75@reddit

Would

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thevic120@reddit

this has to be old yeast? old flour? old everything?

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scfw0x0f@reddit

You had one job....

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Geta211@reddit

Glutinous Mass; SCP-9086

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anothersip@reddit

Hahah. Nice.

Habitat: OP's trash-bin (and probably their nightmares, now, too, and everyone who saw this post)

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FromUnderTheWineCork@reddit

Troubleshoot first by testing your yeast

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SevenVeils0@reddit

Yeast was fine, I see good rise.

This is lack of liquid. This typically happens when people depend on a recipe instead of realizing how wildly the amount of liquid needed can vary, even between two batches made on subsequent days using the same flour. And if a new bag of flour is involved, all bets are truly off.

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DecentFeedback2@reddit

It's evolving, it's not done yet stop bothering it

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