Extra moisture from paint, letting it sit out to long, there are so many things. I'm not a professional baker but it took me for ever just to figure out that the reason everyone liked my cookies so much was because I melted the butter. The cooking would be soft bays later while being on the counter. I say play with it. Keep the room at a higher temp while painting. See if maybe it's extra moisture. No harm no foul if it works later on
THIS! I went to culinary school for a year and one thing we were taught was that baking was more like a science and cooking was more like an art. Even the smallest change in a recipe when baking something can completely change your final product.
@@tahreesuh I completely agree but I always did my baking as both an art and science. In science you experiment and more times then not a mistake leads to something good. That's what happened with my cookies. I just didn't want to deal with the clumped up butter waiting for it to spread.😅. It was a pure accident and it works.
@@samanthaknight2628science *is* art until you know all there is to know (you never will). That’s the beauty of it, even if you think you know how it’ll turn out based on things before, it might be completely different because of something you didn’t know to account for
Could it be that the loaf is sitting longer after shaping, plus a bit of pressure from the brush, and just spreading out more? maybe repeat but baking in loaf tins to see if its really the paint or that its spreading further.
@@michiganmama562 Where I live there, you can buy them already thickened in party stores✨ Don't know if other places also have them, they are like a concentrated for party decor and activities and all the likes, a pretty fun place to visit lol
My dad also assumed this happens when painting bread. He too makes sour dough bread so I showed him sour dough painting videos since I’m a artist and he said “I’m afraid it would take too long and the bread would become over proofed”. So that is what I assume happened here. When sour dough bread is over proofed the air bubbles become smaller and more compressed in the final product leaving you will flatter and denser loaves.
My only guess is the painting either subtly punches air out of the dough, or it causes you to leave it out at room temp longer so the gluten relaxes too much. Baking bread sometimes feels like a mystery/ science experiment 😅
I’m not sure about your bread technique but a stretch and fold followed by 3-5 coil folds over a few hours help build structure before going in the banneton. You can also put the loaf in the freezer for 10-15 minutes before painting to firm it up easier and give you more time to paint. The freezer helps it keep the shape it has but you still need to build the strength structure with the folds before it goes in the banneton
I dont paint my bread, but I was havin the same issue where it would come out flat every time. The trick that worked for me was to be EXTRA gentle when you take it out of the proofing basket. If your too rough with it, you'll knock all the air bubbles out before you bake it. Hope that helps!
The painted bread is beautiful! It looks like your bread is falling flat because it doesn’t have enough gluten development. Try turning the bread and pulling it towards you with your dough scraper to create surface tension. It’ll create a harder, smoother ball. Put that smooth side down into your proofing basket and refrigerate until ready to score and bake. I like to let it refrigerate overnight to be baked first thing in the morning. Hope that helps!
You used the smaller pot for baking which compresses the dough and makes it so it can only rise up. The painted bread was in a bigger pot so it had room to spread as it also rose. Also, you should really wait until your bread is completely cooled down before you slice it. It give it time to have a better texture and not be dense and gummy.
maybe try to chill the dough on the refrigerator before painting. Even if you don't sourdough bread really benefits from spending 24-36 hours in the refrigerator and thw colder dough may withstand better the paintbrush
My guess is that touching the surface deflates it some. I know I’ve brushed milk on top of raw rolls right before going in oven a little too aggressively and the top was flat on a lot of them. I don’t think there’s much you can do to prevent other than try to be extra gentle maybe use a softer brush.
Maybe try chilling it for 10-20 min in the freezer first so that while you paint it comes to room temp and doesn’t over proof. I do that when I want to try a really elaborate score.
As a hobbyist baker, I have never in my life let a loaf cool completely. It’s more delicious steaming hot. I usually eat half before it cools. (I rest the remainder cut side down to trap any remaining steam)
I don’t know much about bread, but from what I’ve learned, the score is there to give the load room to rise properly, so it should be made quite deep. This way when the loaf rises in the oven, the “excess” can expand through the score giving you a nice big loaf. But when you don’t score at all it won’t have that room to expand when baking, and will end up dense and flat. I hope this helped :)
Except she literally does score them. 🤦♀️🤷♀️ Her debate was about scoring it before painting or after. And yes you should do it right at the last moment. Never before.
I see so so many awesome tips on here. I have a slightly different opinion though. I think what youe seeing in the difference in laoves here is mainly pan size. Because you bake the painted one it has come out flatter. Where as the other one has more height to it because its pan was smaller. There probably arw other things giving you issues but that is the main difference I see in these loaves.
Hmm the painted bread is really pretty but maybe you could try dying your sourdough and then like twisting multiple shades together so you still have the color and then to get pretty designs on top you could score it to look more pretty instead of your normal scoring idk if this’ll work but it might help with how your bread is coming out
I did a lot of trial and error before I was happy with my bread and my biggest tips are to play with measurements and timing. It kinda looks like your dough is over fermented, whenever mine did that they kinda blobbed out. I don’t have any of the equipment like the baskets or anything so I’m doing the best w what I have so it’s literally the bread doing all the work. I literally use a metal bowl w a kitchen towel and flour so that’s why I’m p sure it overfermented, I’ve been there. I upped the water in my recipe by like a quarter cup so I added about a cup and a quarter more flower and it made the best loaf ever. I also started doing the bulk ferment in the oven for only an hour or two to get it kickstarted then I left it on the counter for the rest of it. Proof it in the fridge over night-36 hours for best rise.
I was having the same issue and what really helped me was doing some coil folds every hour during bulk fermentation but also being as gentle as could be to prevent removing air. I also take a tiny piece of dough and put it in a second container to monitor when the loaf doubles in size. Without it I was relying on recipe timings which is not good because every dough will take its own time to bulk ferment
maybe try letting it rise an extra 30 minutes after painting. if i assume right: you made the "paints" beforehand, and it only took 10 minutes MAX. but the time it takes to sit out of the covered bowl plus the liquid in the "paints" may be the reason why. losing air. or you could have over kneaded possibly
I remember having a sourdough end of year project, for my senior year i put it in my locker and forgot about it and since that was the only time i ever used my locker i didnt clean it out when i graduated, it might still be in there 😂😂
I know when some people do really intricate scoring, they pop the bread in the freezer for like 30 minutes while still in the proofing basket before they’re going to bake it. Maybe that would give you a little extra time so it doesn’t over proof.
Maybe try 3D raised painted flowers? Like roll some into flower shapes, paint them, then take your raised dough and place them on it and bake? Maybe only the 3D flowers will flatten and not the whole loaf?
Okay so THATS what sourdough bread is supposed to look like because my teacher made it for our grade and didn’t use gloves when she mixed it she just used her BARE HANDS and then it was all crumbly and tasted like grains of sand on a beach
I work as baker, but am not a professional, but based on my experience with sourdough I'm guessing that the paint creates an artifical crust which is stopping from the air rising and escaping through the dough. The pressure wouldn't be a problem, sourdough is very resilient. Moisture addition wouldn't be also, we very often steam our loaves for the extra crust. The materials in the paint could also be killing the yeast as it soaks onto the top of the bread, yeast is very finicky and is why you shouldn't put yeast or garlic directly into bread doughs.
Maybe it’s not getting as much oven spring because the surface tension provided by the paint is too restricting. The lines of paint form a “net” that’s holding back the gluten strands around the crust from stretching their full extent.
you dont wanna slice into it while its that hot!! it causes the texture to just fall immedietly which is why youre getting that dense feeling. if you are painting and filming it that might be whats up
Try misting with water while it sits out and putting a pan in the oven with some ice cube to steam while baking. Also you could not be pulling the loaf enough when doing the stretches to create the gluten.
Looks like some of the structure is compromised by letting it sit out for a while after removing it from the proofing basket. Try letting your dough proof overnight in the fridge instead! It’ll make it firm enough to paint and retain its structure. You could even place it in the freezer after the proof for 30 minutes. It would make it super easy to get a clean score too. Also, get some rice flour to dust your proofing baskets and towels, it makes removal so much easier!
(I am no bread making genius or anything) however maybe it’s bc you’re pressing down squishing the air bubbles 🫧 so the dough hardens because there is no air in the top of the dough??? Just a thought sorry if I’m wrong ❤
It might be that painting it adds extra moisture that affects the baking process or maybe it's a chemical reaction that flaws the baking environment (has never made bread)
You can retard(actual term) the dough by putting it in the chiller overnight then proof it again with the desired time, temp, and moisture then score it *deep* before baking
I think they probably taste amazing anyhow, but from what I could observe I think your shaping technique seems to leave the dough a little slack either that or the bowls you proof them in are a little big the video cuts a lot so it’s hard to tell. Also it helps to either proof the dough overnight in the fridge or to stick it in the freezer for like an hour before you cook it to be able to score the dough easier. I hope that helps!
I've never thought of painting a loaf, huh If I had to guess it's likely more to do with the gluten. If you can use stronger flour and knead it more, that might help. Preshaping's also important. When you're resting a dough ball in such a wide basket and then plopping it out, it's already got this wide shape, but if you tuck it into a boule and raise that, it may not flatten as much. Not sure how much that can apply to sourdough though, I know the procedure for that can differ a lot, so it might just be as good as it gets
I have some suggestions for the bread, but idk if it's cool to share them. My mom taught me how to make sour dough when I was 8 and it's been a tradition ever since. Her dough culture has been going for the last 9 years now.
You have to cut the bread like at least an hour after it’s done cooking- it will mess up the texture! It continues to cook after you take it out of the oven!! It should still be pretty warm if you wait
From the visuals at least, youre pushing the brush down too hard on the bread, causing the bubbles in the sourdough to flatten. You very lightly touch it to it when painting. It could also be the mixture you're using as well.
was so confused watching this bc my brother makes sourdough sometimes and we have the EXACT same bowls, blades, oven mitts, etc like all of it- are you my brother and if so Mason why don’t you give me the cool painted bread 🙄
It’s sitting out longer. The excess moisture from the paint doesn’t help, either. I’m not a professional, so I can’t really provide a solution to this. Proof it for less time, maybe? So the time it spends sitting out isn’t over proofing it?
Extra moisture from paint, letting it sit out to long, there are so many things. I'm not a professional baker but it took me for ever just to figure out that the reason everyone liked my cookies so much was because I melted the butter. The cooking would be soft bays later while being on the counter. I say play with it. Keep the room at a higher temp while painting. See if maybe it's extra moisture. No harm no foul if it works later on
THIS! I went to culinary school for a year and one thing we were taught was that baking was more like a science and cooking was more like an art. Even the smallest change in a recipe when baking something can completely change your final product.
@@tahreesuh I completely agree but I always did my baking as both an art and science. In science you experiment and more times then not a mistake leads to something good. That's what happened with my cookies. I just didn't want to deal with the clumped up butter waiting for it to spread.😅. It was a pure accident and it works.
@@samanthaknight2628science *is* art until you know all there is to know (you never will). That’s the beauty of it, even if you think you know how it’ll turn out based on things before, it might be completely different because of something you didn’t know to account for
Could it be that the loaf is sitting longer after shaping, plus a bit of pressure from the brush, and just spreading out more? maybe repeat but baking in loaf tins to see if its really the paint or that its spreading further.
Could also paint with alcohol and powder pigments if water is an issue.. might evaporate faster
I didn't even know you could paint bread
Fun right? It’s just food coloring 😊
You can paint pretty much anything lol
@@jesfraz really?!!! That purple One looks JUST like regular paint
My mom does this for holidays. It’s thickened food coloring! My mom would thicken hers with a little cornstarch.
@@michiganmama562 Where I live there, you can buy them already thickened in party stores✨
Don't know if other places also have them, they are like a concentrated for party decor and activities and all the likes, a pretty fun place to visit lol
My dad also assumed this happens when painting bread. He too makes sour dough bread so I showed him sour dough painting videos since I’m a artist and he said “I’m afraid it would take too long and the bread would become over proofed”. So that is what I assume happened here. When sour dough bread is over proofed the air bubbles become smaller and more compressed in the final product leaving you will flatter and denser loaves.
That's really cool information!
Would it help to start painting it before the proofing time is over?
Ooh, so maybe paint after proofing,paint faster, or maybe paint transfer?
I’ve never made sourdough bread but yea could she just paint on it before it’s completely proofed?
@@snakesonaframe2668then you’re just not proving it in “correct” conditions
im assuming the paint is food coloring mixed with something? curious it looks so cute
Yes haha it’s white food coloring paste and then I mix it with regular food coloring
@@jesfraz I didn't even know white food coloring paste was a thing :0
Dumbasdddd
@@Ari-xg8jpsame 😅😅
@@Ari-xg8jpu can also use cornstarch if you don't have the white coloring
My only guess is the painting either subtly punches air out of the dough, or it causes you to leave it out at room temp longer so the gluten relaxes too much.
Baking bread sometimes feels like a mystery/ science experiment 😅
I’m not sure about your bread technique but a stretch and fold followed by 3-5 coil folds over a few hours help build structure before going in the banneton. You can also put the loaf in the freezer for 10-15 minutes before painting to firm it up easier and give you more time to paint. The freezer helps it keep the shape it has but you still need to build the strength structure with the folds before it goes in the banneton
I dont paint my bread, but I was havin the same issue where it would come out flat every time. The trick that worked for me was to be EXTRA gentle when you take it out of the proofing basket. If your too rough with it, you'll knock all the air bubbles out before you bake it. Hope that helps!
The painted bread is beautiful!
It looks like your bread is falling flat because it doesn’t have enough gluten development. Try turning the bread and pulling it towards you with your dough scraper to create surface tension. It’ll create a harder, smoother ball. Put that smooth side down into your proofing basket and refrigerate until ready to score and bake.
I like to let it refrigerate overnight to be baked first thing in the morning.
Hope that helps!
Yes, more tension is definitely needed!
You used the smaller pot for baking which compresses the dough and makes it so it can only rise up. The painted bread was in a bigger pot so it had room to spread as it also rose. Also, you should really wait until your bread is completely cooled down before you slice it. It give it time to have a better texture and not be dense and gummy.
maybe try to chill the dough on the refrigerator before painting. Even if you don't sourdough bread really benefits from spending 24-36 hours in the refrigerator and thw colder dough may withstand better the paintbrush
My guess is that touching the surface deflates it some. I know I’ve brushed milk on top of raw rolls right before going in oven a little too aggressively and the top was flat on a lot of them. I don’t think there’s much you can do to prevent other than try to be extra gentle maybe use a softer brush.
Maybe try chilling it for 10-20 min in the freezer first so that while you paint it comes to room temp and doesn’t over proof. I do that when I want to try a really elaborate score.
now im craving sourdough bread
hahaha make some!! 😋
When will your next part of the crochet blanket be up?? 😊
hopefully soon!! still working on it 😊
@@jesfraz Ok!! Thanks so much!
I think it’s definitely the fact that painting is letting sit out for longer and it pushes it down a little. Plus the added moisture may affect it too
it pained me when u cut open ur bread while it was still steaming hot😭
ikr a part of my soul died, very cute bread tho!
Same here!!
As a hobbyist baker, I have never in my life let a loaf cool completely. It’s more delicious steaming hot. I usually eat half before it cools.
(I rest the remainder cut side down to trap any remaining steam)
@@CrankyOtter hot bread good🤤
oh wow I really like that! super duper cool
I’m feeling tingly watching this
How is the crochet blanket going
I have NEVER seen painted bread. How ❤️. Love from Debbie and Dexter-Dog.
I don’t know much about bread, but from what I’ve learned, the score is there to give the load room to rise properly, so it should be made quite deep. This way when the loaf rises in the oven, the “excess” can expand through the score giving you a nice big loaf. But when you don’t score at all it won’t have that room to expand when baking, and will end up dense and flat.
I hope this helped :)
Except she literally does score them. 🤦♀️🤷♀️ Her debate was about scoring it before painting or after. And yes you should do it right at the last moment. Never before.
Wow they look sooooo good!!!😊 whoo you go girl yeah fire power!!😎
Your cooking is just sooooooo relaxing and satisfying 😌
I see so so many awesome tips on here. I have a slightly different opinion though. I think what youe seeing in the difference in laoves here is mainly pan size. Because you bake the painted one it has come out flatter. Where as the other one has more height to it because its pan was smaller. There probably arw other things giving you issues but that is the main difference I see in these loaves.
You are such a good artist
It's so nice with drawing
I feed my started because of this video (it’s been fifteen days😅😅) so uh THANK YOU!!!!
Hmm the painted bread is really pretty but maybe you could try dying your sourdough and then like twisting multiple shades together so you still have the color and then to get pretty designs on top you could score it to look more pretty instead of your normal scoring idk if this’ll work but it might help with how your bread is coming out
I'm a baker it all comes down to chemical reaction of moisture from the paint but keep trying you'll find balance
You’re suppose to let them cool
Down completely to let it finish cooking in the middle 💀
I did a lot of trial and error before I was happy with my bread and my biggest tips are to play with measurements and timing. It kinda looks like your dough is over fermented, whenever mine did that they kinda blobbed out. I don’t have any of the equipment like the baskets or anything so I’m doing the best w what I have so it’s literally the bread doing all the work. I literally use a metal bowl w a kitchen towel and flour so that’s why I’m p sure it overfermented, I’ve been there.
I upped the water in my recipe by like a quarter cup so I added about a cup and a quarter more flower and it made the best loaf ever. I also started doing the bulk ferment in the oven for only an hour or two to get it kickstarted then I left it on the counter for the rest of it. Proof it in the fridge over night-36 hours for best rise.
I was having the same issue and what really helped me was doing some coil folds every hour during bulk fermentation but also being as gentle as could be to prevent removing air. I also take a tiny piece of dough and put it in a second container to monitor when the loaf doubles in size. Without it I was relying on recipe timings which is not good because every dough will take its own time to bulk ferment
maybe try letting it rise an extra 30 minutes after painting. if i assume right: you made the "paints" beforehand, and it only took 10 minutes MAX. but the time it takes to sit out of the covered bowl plus the liquid in the "paints" may be the reason why. losing air.
or you could have over kneaded possibly
Those look so yummy!!
I wish I could meet you, your content never fails to make me smile, i hope you have a good time!!
I remember having a sourdough end of year project, for my senior year i put it in my locker and forgot about it and since that was the only time i ever used my locker i didnt clean it out when i graduated, it might still be in there 😂😂
I know when some people do really intricate scoring, they pop the bread in the freezer for like 30 minutes while still in the proofing basket before they’re going to bake it. Maybe that would give you a little extra time so it doesn’t over proof.
Maybe try 3D raised painted flowers? Like roll some into flower shapes, paint them, then take your raised dough and place them on it and bake? Maybe only the 3D flowers will flatten and not the whole loaf?
Okay so THATS what sourdough bread is supposed to look like because my teacher made it for our grade and didn’t use gloves when she mixed it she just used her BARE HANDS and then it was all crumbly and tasted like grains of sand on a beach
I work as baker, but am not a professional, but based on my experience with sourdough I'm guessing that the paint creates an artifical crust which is stopping from the air rising and escaping through the dough. The pressure wouldn't be a problem, sourdough is very resilient. Moisture addition wouldn't be also, we very often steam our loaves for the extra crust. The materials in the paint could also be killing the yeast as it soaks onto the top of the bread, yeast is very finicky and is why you shouldn't put yeast or garlic directly into bread doughs.
Maybe it’s not getting as much oven spring because the surface tension provided by the paint is too restricting. The lines of paint form a “net” that’s holding back the gluten strands around the crust from stretching their full extent.
you dont wanna slice into it while its that hot!! it causes the texture to just fall immedietly which is why youre getting that dense feeling. if you are painting and filming it that might be whats up
I think you should paint the sourdough bread once it’s cooked 😅❤❤
No it’s looks amazing ❤😮 make a dip and sell sandwiches like that ❤
Try misting with water while it sits out and putting a pan in the oven with some ice cube to steam while baking. Also you could not be pulling the loaf enough when doing the stretches to create the gluten.
The paint adds extra moisture. Maybe use a thinner paint
It's got to be the extra moisture and even constriction from paint and water.
Looks like some of the structure is compromised by letting it sit out for a while after removing it from the proofing basket. Try letting your dough proof overnight in the fridge instead! It’ll make it firm enough to paint and retain its structure. You could even place it in the freezer after the proof for 30 minutes. It would make it super easy to get a clean score too. Also, get some rice flour to dust your proofing baskets and towels, it makes removal so much easier!
(I am no bread making genius or anything) however maybe it’s bc you’re pressing down squishing the air bubbles 🫧 so the dough hardens because there is no air in the top of the dough??? Just a thought sorry if I’m wrong ❤
I would say it could be about pressure applied to loaf by painting.
I could imagine that the pressure of the paintbursh causes some bubbles to pop, so the loaf deflates slightly/doesn't rise as well.
The bakery I go to sometimes has these, but they do the painting after? Im not sure if that would be easier or harder tho lol
It might be that painting it adds extra moisture that affects the baking process or maybe it's a chemical reaction that flaws the baking environment (has never made bread)
It may be that the extra time it takes to do the painting allows the bread to dry out or overrise.
Dude, you sound like Jess from Jess & Sam's channel. 🤩
You either need longer and softer bristles as it looks like you’re disturbing the dough too much. Or need to let it proof again after painting.
No its the bulk fermentation thats the issue not the paint. You’re either bulk fermenting not enough for too much.
You can retard(actual term) the dough by putting it in the chiller overnight then proof it again with the desired time, temp, and moisture then score it *deep* before baking
Yeah no saying actual term behind it doesn’t make it any better
I think they probably taste amazing anyhow, but from what I could observe I think your shaping technique seems to leave the dough a little slack either that or the bowls you proof them in are a little big the video cuts a lot so it’s hard to tell. Also it helps to either proof the dough overnight in the fridge or to stick it in the freezer for like an hour before you cook it to be able to score the dough easier. I hope that helps!
I can see someone watching this and whipping out the acrylics to copy this 😆
I've never thought of painting a loaf, huh
If I had to guess it's likely more to do with the gluten. If you can use stronger flour and knead it more, that might help.
Preshaping's also important. When you're resting a dough ball in such a wide basket and then plopping it out, it's already got this wide shape, but if you tuck it into a boule and raise that, it may not flatten as much.
Not sure how much that can apply to sourdough though, I know the procedure for that can differ a lot, so it might just be as good as it gets
proof the painting ones longer
I would guess it's because the surface of the dough dries while you're painting it since it has to sit there for a while as you work
It's gotta be the extra moisture. Maybe let it sit out longer before cutting it. It might help it dry.
Maybe you need to work on a colder room so it doesn't overproof, and maybe thin out the food coloring so it isn't so gluey....
Try painting at the last minutes kinda like a egg wash, see if that changes anything?
Until I saw the actual paint I was waiting for "painting" to be some super secret bread tactic us non bakers know nothing of.
You need to paint it in the bowl so that it keeps its shape
Could it be the overproofing ? Depending on how long you paint for , it may be over fermented
I thought painting was a baking technique I never heard of so when you actually whipped out a paintbrush I was so confused 😂
maybe paint midway through baking?
Do you have a recipe?? Looks supper yummy ❤
Maybe it is a timing thing? Like you have X amount of time to paint it before it has sat out too long
bread + paint = braint 🎨 🍞
Do you have your sourdough recipe on here? I would love to try painting my sourdough but my dough seems too wet!
Because pain is wet, not dry. It adds moisture... obviously
Any tips on making a successful starter? I can never quite got it right
try alcohol base instead of water? (for the paint
I have some suggestions for the bread, but idk if it's cool to share them. My mom taught me how to make sour dough when I was 8 and it's been a tradition ever since. Her dough culture has been going for the last 9 years now.
At first I thought it was real paint XD
You have to cut the bread like at least an hour after it’s done cooking- it will mess up the texture! It continues to cook after you take it out of the oven!! It should still be pretty warm if you wait
I'm not a bread baler but maybe try making thinner paint?
It’s might be the fact that the paint is wet and the bread then gets extra moister idk tho but that’s cool now I can paint bread
When using the scientific method, pick and use just one variable
From the visuals at least, youre pushing the brush down too hard on the bread, causing the bubbles in the sourdough to flatten. You very lightly touch it to it when painting.
It could also be the mixture you're using as well.
Mine wouldn’t rise because my house is too cold and dry-humidity is everything. Add some water into the air
It deflates the bread especially when it’s a moist dough
was so confused watching this bc my brother makes sourdough sometimes and we have the EXACT same bowls, blades, oven mitts, etc like all of it- are you my brother and if so Mason why don’t you give me the cool painted bread 🙄
Spread flour over the paint. Then bust off after
Is that real paint that your using? Or is it like some type of edible paint or something?
Is definitely either underproofing the painted bread or leaving it out of MAX Proofing conditions due to the painting process
Paint is filling the holes in the dough which prevents air from rising. There’s no way to prevent it unless you don’t paint it at all :/
As a baker my assumption is both that it’s out too long and every time you touch it you knock a little bit of air out
I didn't even know you could paint bread. Do they have flavors?😮
It’s sitting out longer. The excess moisture from the paint doesn’t help, either. I’m not a professional, so I can’t really provide a solution to this.
Proof it for less time, maybe? So the time it spends sitting out isn’t over proofing it?
are you using acrylic paint or edible paint
Girls on the frontier of food art
One tip is dont cute the bread while it is still hot!
It’s about the timing the bread’s deflating
Tbe paint could be weighing it down more maybe? Or it could interfere with the escaping gasses?