The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

my bread always mushrooms over pan

sherldoe's picture

my bread always mushrooms over pan

I am new to this site, but am really enjoying every bit of it!!  I have baked off and on through the years only using bread pans, but I am anxious to try some of the delicious looking artisan recipes.

I have a question about my breads.  It seems that no matter which recipe I use my bread always mushrooms over the edge of the pan and then splits when cut at that weak spot.  This makes no difference whether the recipe comes out a complete success, fluffy and light or hard as a brick and weighing a ton.

What am I doing wrong?

Susan Lynn's picture
Susan Lynn

Sounds as if 1) you are using a bit too much yeast

and /or 2) you are overproofing.

One way to tell if it's ready to go in the oven is to press the loaf gently ... if the depression remains, it's time. 

suave's picture

I'd say you're using more dough than your pan is meant for.

subfuscpersona's picture
subfuscpersona might not be shaping dough well enough, so you don't get enough surface tension to contain the rise in the oven when the loaf bakes.

Besides reducing the amount of dough you could try lightly slashing the top of the loaf prior to baking to direct the escape of steam.