The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello - and a rookie question....

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Davidkatz's picture
Davidkatz

Hello - and a rookie question....

Hi from Israel.

Name is David and I'm getting into bread baking.

Looking forward to learning and hopefully contributing.

 

Rookie Question: Why did my loaf explode in the bread machine last night?

It went over the sides and then the middle was crushed down.

The bread was good - but pretty spongy. I used whole wheat, honey and yeast.

 

Thoughts?

 

 

Juergen Krauss's picture
Juergen Krauss

Hi David,

Did you follow a given recipe? More details would be helpful.

Was the amount of yeast given for fresh yeast and uou used the same amount of instant yeast? (Just a thought)

Wholewheat breads can sometimes develop faster than you expect.

Juergen

Davidkatz's picture
Davidkatz

I'll try again tonight....

My kids enjoyed it in their lunch bags....

richkaimd's picture
richkaimd

Nice to hear from you.  Thanks for writing.  I know little about bread machine usage, but I do know a little about how best to learn from this site.  You've started well by asking the community.  You'll likely get a lot from the answers.  Let me add somethings:  remember to use the search function before you ask your questions because you'll get a lot of answers there more quickly; learn from a text book rather than from a cookbook because texts take you from the very beginning in a more organized fashion helping you to make sense of bread baking in an organized way (I recommend DiMuzio's Breadbaking over the other wonderful but larger texts like Hamelman's); watch all available videos, on this site and Youtube, on your subject and others as they become relevant; read The Fresh Loaf home page regularly; and finally, find a local mentor who shares your interest in bread baking and who would be willing to show you some moves, answer your questions, and generally give you hands-on experience.  To find a local mentor, post your location on the Home page and ask.  Maybe your mentor lives on your block!

Above all else, practice, practice, practice.  Then post your successes and failures for comment, just as you did.  We've all been there.

 

Davidkatz's picture
Davidkatz

Always looking for more info - and of course a mentor.

Any ideas of great mentors in England or Ireland?

I'd love to go for a week.....

Hearth - Artisan masonry oven - -the whole thing....

ehanner's picture
ehanner

David,

You didn't give us enough information to be able to say what happened. I suspect the dough maybe was to large for the container and then was over proofed and collapsed on itself. I suggest you stick with the recipes for that machine so you get the proper amounts for that size bowl/container. Welcome to the site.

Eric

Davidkatz's picture
Davidkatz

Only thing I added was flour as the instructions suggest when the dough looks wet....

jcking's picture
jcking

Was salt part of the recipe? That could cause runaway fermentation.

Jim

Davidkatz's picture
Davidkatz

Well, If I leave out the salt I'll be going against the recipe....

I'll consider it though....

 

Thanks

jcking's picture
jcking

Don't leave out the salt. It wasn't mentioned in the original posting, I only questioned if it was left out, it could cause runaway fermentation.

Jim

Chuck's picture
Chuck

I think what was meant was leaving the salt out (bad idea but it happens:-) can cause runaway fermentation.