The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Aidez s'il vous plaît.

sined76's picture
sined76

Aidez s'il vous plaît.

вот

Ont acheté un nouveau fourneau REVENT 524. Le pain mauvais sort. Tout se couvre des fissures. Assist please. Have bought{purchased} the new furnace REVENT 524. Bad bread leaves. All becomes covered by cracks.

PMcCool's picture
PMcCool

I hope your English is better than my French.

What can you tell us about the new oven you purchased (I am not familiar with a Revent 524)?  How is it different than your previous oven?  Did you use steam injection with either oven?  Does the new oven's actual temperature differ from the temperature that you selected?

One thing that I notice in your photograph is that the loaves with the cracked crusts are glossier than the other loaves.  It almost looks as though they were given an egg wash before baking.  Were the breads all made from the same formula, or are there differences in the formulas?  Were all of the breads handled the same way? 

I have seen similar cracking in some of my breads (I'm a home baker, not a professional baker) when the final fermentation was too long.  Is this a possibility for the breads in the photograph?  Or are you seeing the problem consistently in all of the breads baked in the new oven, regardless of fermentation times?

I'm sorry to ask so many questions.  All I'm trying to do is get enough information to help you diagnose the problem.

PMcCool

sined76's picture
sined76

I Russian. Language I do not know. The electronic translator. Thanks for the answer. me your assumptions are important

sined76's picture
sined76

Here my site

sined76's picture
sined76
sined76's picture
sined76

To bake here such.126126diesel

susanfnp's picture
susanfnp

Sined76, there is possibly someone here who can help you, but most of us bake in our ovens at home. We are not professional bakers and I don't think many of us are familiar with this kind of oven. If you think your new oven is causing the problem, here is another site that might have professional bakers who can help you:

http://forums.bakery-net.com/

 

Good luck! The breads pictured on your website are beautiful.

 

Susanfnp

sined76's picture
sined76

Me do not register there. Their answer

The following errors occurred during your registration:
  • The administrator has banned your email address. To contact the administrator click here
sined76's picture
sined76

Very bad forum, there is not present whom. And the moderator does not allow to place the link http://forums.bakery-net.com/

rcornwall's picture
rcornwall

Aidez. I don't believe its an oven issue. I think that the skin of your dough is drying out too much on the final rise. Dust it with flour or spray it with a light coat of oil after you form your loaves. This should alleviate the problem.

rcornwall

babs's picture
babs

is it getting better,


est ce que ce meilleur ?