When you bake bread every other day there are bound to be some disasters occasionally: usually forgetting about it, either while it is rising or once it is in the oven, as the computer inveigles you away to another time zone. Most of them are salvageable though – bread is very accommodating stuff and you can usually knock it down and re-form loaves that have risen too much, and still eat a rather crusty loaf that had 20 minutes too long in the oven.
This morning I woke gradually, still clinging on to sleep and recalling dreams... then came to full consciousness with a jolt, shrieking silently: “Aaaagh, my bread!”.
Monday morning struck with a vengeance – the batch of bread I’d got going before supper the previous day, with just enough time to rise, knock down, shape, rise and bake before bed-time, had spent the whole night on its first rise – the yeast would be grumpy and exhausted, reduced to alcoholic fermentation to pass the time. The resulting bread would taste revolting and be horribly indigestible.
I’d have to chuck it.
I hate wasting so much good ingredients, purely through my own fault.
It would be shop bought sliced bread from the freezer emergency stash for the kids’ sandwiches and another batch to knead for lunch.
I’m not sure that this is my most memorable baking disaster – the prize for that would have to be the rye loaf that baked into an offensive weapon after an extra hour in the oven – or the batch of crunchies that set my sister-in-law’s oven on fire - but it is certainly one of the most annoying. What’s your worst baking disaster?