The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I'm having trouble with "rolled" bread (Marguax Sky recipe)

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Granny Gamer's picture
Granny Gamer

I'm having trouble with "rolled" bread (Marguax Sky recipe)

I just got the book "Beautiful Breads and Fabulous Fillings" and I tried two recipes that both tasted great but didn't look right.


Most of her breads are "rolled" and filled -- like jelly rolls, kind of. You make the dough, roll it out, spread on the 'filling', roll it up, put it in a loaf tin, bake it. Voila. But both of my loaves ended up with big spaces between the top crust and the "body" of the bread. Since this is primarily a sandwich book, I know it's not supposed to be like this!


I followed the recipe and instructions pretty much to the letter except that I make a smaller amount of dough (about half the amount). Even so, the loaves grow very nicely and nearly filled the loaf pan. Below is a shot of what they looked like after baking. The other loaf was even more pronounced.


Is anyone familiar with this type of bread? Can you guess at what I might have done wrong?


 


PaddyL's picture
PaddyL

If you use butter on the dough before the filling goes on and before rolling up, that's probably why you have gaps.  I make cinnamon swirl raisin bread every week and I brush the dough with water before adding the filling and rolling it up, and I don't use much water, just enough to make the cinnamon/sugar stick.  You could try that.

Granny Gamer's picture
Granny Gamer

No, not butter, but other ingredients that might have the same effect. The first loaf was spread with a honey-mustard sauce and cheese and the second with (believe it or not!) horseradish and parmesan cheese!  I'll try the light watering and see if that helps. Thanks for the tip.


Hmmmm... cinnamon swirl bread? Makes me hungry just thinking about it!


 

jemar's picture
jemar

In RLB's Bread Bible which I have just purchased she points out that Underproofing can cause gaps in spiralled bread. She also says that a whole egg wash works best to prevent the gaps. She says that allowing the shaped dough to rise longerbefore baking will help to prevent it from having gaps because there will be less sudden oven spring.

Granny Gamer's picture
Granny Gamer

Uh oh ... maybe that's where I went wrong. I used the bread machine to make the dough. It did grow beautifully before baking, though.  I can't knead by hand at the moment (injured my thumb playing computer games of all things!) so I have to rely on the machine. 

xaipete's picture
xaipete

You might be getting air pockets while proofing. Try poking the bread in several places with a thin skewer to remove the air pockets.


--Pamela

Granny Gamer's picture
Granny Gamer

I learn things every time I come here! 


I always thought "proofing" was only the process that went on when you put the yeast into the water!  After reading your message, I did some checking and learned that it actually can apply to any time the dough rises! I will try your "poking" technique on my next loaf. Thanks!

xaipete's picture
xaipete

Poke through the loaf after it is proofed--just before it is ready to go into the oven. I've used this technique successfully on doughs that are rolled out, filled with something, rolled up, and proofed.


--Pamela

xaipete's picture
xaipete

I also read that when you roll up a filled loaf that you should press down on it a little before starting to proof it.


--Pamela