Part Two to My Sofa Bread Screwup....

by Russell Smith February. 25, 2021 175 views

This is the color version of the loaf I posted yesterday in my black and white daily post.

Today I got to cutting it to see how it turned out.

Not a bad crumb I did miss the mark just a tad . This tells me I could have let it proof a bit longer and well the pan was over crowded. Overall the flavor is good so I cannot complain there.
Now an unrelated note. The knife pictured is a right handed knife. A Single "Bevel" knife. I HATE IT . Did I mention I hate Right handed only equipment.... I am a lefty. Due to this my cuts will not tract correctly with a right handed knife. That is why when you look at my bread cuts they will be wonky and it drives me insane in the membrane. As far as using my right hand for something that required small motor skills I can do it but I would resemble a monkey trying to fornicate with a football. So I stay away from it.

Honestly I did not expect this loaf to give me much if any troubles so I will consult the notes and try another loaf and see if it improves any. Then I will try a few other variations on this loaf.... Hey at least I am learning something with this bread hehe.

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There are 9 comments , add yours!
Chuck Staruch 1 month, 3 weeks ago

#1 Is fantastic! I can smell the aroma of your freshly  baked bread. The texture and color is awesome. Might have to ask my wife to bake some bread today !!bread
Great job all around.

1 month, 3 weeks ago Edited
Antonio Gil 1 month, 3 weeks ago

never mind the cut, what matters is the flavour, and this one seems so goood. Love the first picture

1 month, 3 weeks ago Edited
Helen Anders 1 month, 3 weeks ago

Ooooo......this looks scrumptious. The golden color and the texture looks like it is done to perfection. Now, for a bit of butter and strawberry jam....mmm!

1 month, 3 weeks ago Edited
Gethin Thomas 1 month, 3 weeks ago

Being interested in words the name shokupan made me think there must be a European origin because pain or pan are French and Portuguese for bread, it seemed like too much of a coincidence. Turns out it does originate from the first European visitors to Japan who were Portuguese. The texture looks pretty light to me, was it fully cooled before you cut it?

1 month, 3 weeks ago Edited
Russell Smith Replied to Gethin Thomas 1 month, 3 weeks ago

Portuguese with some French Influence would make sense. I know until after WW2 bread as a general rule was not really eaten in Japan.  Interesting thing is in the deep coastal south aka Low Country of the south the diet was closer to Asian than European due to the amount of rice consumed in the region. Unless it is a small dinner roll or bun I let all bread cool to room temp. The bread crumb is light but not quite right if that makes sense.

1 month, 3 weeks ago Edited
Camellia Staab 1 month, 3 weeks ago

Oh my god Russ, where the heck did you come up with that analogy? I am laughing out such a visual!🤣🤣🤣

Here you go.....a left handed bread knife :)

1 month, 3 weeks ago Edited
Russell Smith Replied to Camellia Staab 1 month, 3 weeks ago

I will check that out. It came from either the military or someone that was in the military growing up.

1 month, 3 weeks ago Edited
Benny Law 1 month, 3 weeks ago

First time I've heard of right-handed knives. Sounds a bit too specialized. 🙂

1 month, 3 weeks ago Edited
Russell Smith Replied to Benny Law 1 month, 3 weeks ago

Generally if a knife is say scalloped edged or a single beveled it is designed for a right handed person unless it specifies Left handed. Sadly  Left Handed edge will be 25-50% more than a right handed blade.

1 month, 3 weeks ago Edited