The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Funny Shape

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mattprince's picture
mattprince

Funny Shape

Hi,

Ive made a few loaves now (all just normal white) and use a bread tin. I made a big effort to kneed better and for 10 mins today and the loaf has definitely improved. One thing i can't seem to find an answer to is why my loaves are turning out a funny shape (see above)?

 

Matt

PatrickS's picture
PatrickS

Did you score the top of the loaves? It looks to me like the bread is looking for a place to go. It does mean you are getting good oven spring.

mattprince's picture
mattprince

Today I scored the bread as the top pic is. Yesterday i didn't score at all and it still looked that shape , albeit not as much. Should i have scored it the same as the bottom? 

 

Matt

MisterTT's picture
MisterTT

it's obvious that there is just too much and that's why your bread is "mushrooming". Try reducing the amount of dough per tin by 10-20% and see what happens. Usually, if tinned breads are scored, they receive one long cut down the middle, like the top picture you posted. Never score any loaf, tinned or otherwise, the way that you picture in the bottom, if you want the finished loaf to have the slashes as shown, score diagonally a few times; you can find more info on the topic here on TFL.

Happy baking, Matt!

mattprince's picture
mattprince

Hi,

Thanks for the reply. Ive been doing the following method..

500g Strong Flour, 10g Salt, 320ml Water, Dash of Olive Oil. Mix together and kneed for 10 mins. Put in a grease proofed bowl and leave to prove for approx 90 mins (until doubled in size). Then i get it out on a lightly floured surface and smack the air out , and then shape. Then i put it in the tin until its close to the top. Then i put it in a preheated oven at 220 degrees and bake for 25 mins.

Matt

MisterTT's picture
MisterTT

are fine for a tinned loaf, but you should probably bake for longer than 25 minutes. The temperature inside the loaf (you can measure it using an instant read thermometer) should read about 90-95 C.

Bakingmadtoo's picture
Bakingmadtoo

Hi Matt, posted a link on your other thread, but I think most UK bread tins are just too shallow. If you use less dough you would get the shape you want, but a loaf severely lacking in height. You need a deeper tin. The link I posted is for a 2lb tin, but there is also a 3lb tin that I keep meaning to treat myself to sometime.  I don't like tiny slices for toasting/ sandwiches and I find it annoying if I get that mushroom shape as it never seems to fit the toaster! 

mattprince's picture
mattprince

Hi,

Yeah a 3lb tin would probably be perfect. Cant see one on Amazon though?

mattprince's picture
mattprince

Just to update I tried lowering the ingredients by 20% and its come out a lot better. No funny shape.

Just sat on the wire rack now cooling, cant wait for a slice lol

Matt