The Fresh Loaf

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Fresh Bread that Crumbles Away when Sliced.

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RRCme's picture
RRCme

Fresh Bread that Crumbles Away when Sliced.

I have been baking a while and recently used a recipe that I have made a few times in the past and always came out great.  It is a sweet bread, almost like a Challah.   I made it this weekend and when the bread had cooled.. I tried to cut into slices, but the slices would just crumble away.. The slices couldn't be handled without completely crumbling.   What did I do wrong this time..?  I had used this recipe successfully several times.   

The only thing that got past me was that I did not allow the eggs to reach room temperature before using them in the recipe.. but everything else was the same. I use instant yeast.. so I didn't think that the dough temperature would matter. The dough rose to double size and rose fine during the second rise, after shaping the loaves (braided).

Thanks for your responses.. 

Mini Oven's picture
Mini Oven

Over extended rise perhaps?  Too much volume to the Challah in that it rose too much to support the inside crumb structure.  Start slicing an it tears and falls apart.  How did you add the butter?  Recipe?

Or...  How fast did the Challah cool and at what temperature?  If the room is very cool where it is stored now (before cutting) staling can occur.  Do not store in the refrigerator.  

RRCme's picture
RRCme

It was a cool dough that took about 2 hours to double in size. I gave the second rise about an hour.   I used the oven to rise.. not heated, just whatever heat the oven light gives off.  The butter was added with half the flour and the wet ingredients. Then I add the rest of the flour until the dough started to come away from the sides of the bowl.  I kneaded at lost speed for about 5 minutes.

Came out of the oven looking beautiful and I cooled, on a wire rack,  at room temperature (about 70°) until completely cooled. I store my bread in plastic and not refrigerated.

RRCme's picture
RRCme

 I kneaded at low speed for about 5 minutes.

Patf's picture
Patf

I had that problem once with wholemeal bread and came to the conclusion that the flour quality could have changed.

It had happened once before when I had used a "cheapo" brand of flour.

Mini Oven's picture
Mini Oven

Might have to knead longer or develop the gluten more.

DoubleMerlin's picture
DoubleMerlin

If the flour was coated in any way by butter before being hydrated, you're stopping gluten in its tracks. I'm not really sure any other reasons I can image.

RRCme's picture
RRCme

I may have added the butter before the liquids.  I will try again tomorrow to see if that was the case.   Thank you.. and thanks to everyone who responded to my question.

DoubleMerlin's picture
DoubleMerlin

When I'd make my brioche, the recipe always said make sure your gluten is 100% ready before adding any butter. This isn't a problem when I make a more dense støllen, but is a major problem for challahs and brioches. Good luck, let us know how it goes.