Exploding sandwich bread
So... had a little problem with my sandwich bread today. I use this KAF recipe for basic sourdough bread and usually have no problems with how it turns out. However, today the top blew up with some major oven spring. Like this:
and in the crumb, which is uneven, there is a tiny area of raw dough:
I guess the raw bit would of been solved if I baked it longer, though I did test the temperature and it was over 200 degrees... guess I just didn't hit the raw area with my thermometer.
The only thing I did different was how I kneaded it. Before I just used my bread machine to knead the dough. However, I think it was over-kneading because when I would go to shape the dough, it would lose its smooth texture and start looking kind of lumpy and get more sticky. However, it would usually turn out okay. Anyways, this time I decided to use my new spiral dough hook on my KA mixer so that I could better control how long it was kneading and I did get a very nice dough that handled well and looked beautiful going into the pan. I let it rise until it was just over the edge of the pan and expected some oven spring, but not like this!
Any advice on controlling this better?
You could try to use a bigger loaf pan. It looks to me if your dough was not having enough of room to expand while baked in the oven resulting in dense and uncooked texture?
As for the holes...it could be due to shaping. Be firm on degassing the dough and shape according.
Regards,
FrugalBaker
Which should be fine for the recipe which has a total of 18.5 ounces flour including the starter. When I added all the water called for, the dough seemed a little wet though the hydration was only 65%. Maybe I will try a slightly drier hydration and, like you suggested, be more firm on degassing and shaping. Thanks FrugalBaker!
Then I would speculate on 2 things, Kathy.
Without the full recipe and trying my hands on, it's hard to comment but if you don't mind publishing the recipe a bit, I am sure the helpful TFL community would be able to lend a helping hand. Since I am into sourdough baking but only in the artisan direction, I do not have much to comment on bread machine and stand mixer method. I hope your next bake will turn out better (not that this was bad anyway, LOL)
The flour was the same and my starter is healthy. I kneaded the dough until it windowpaned, so I don't think it was under-kneaded at that point. It is possible that I was too gentle in shaping. I too have working on artisan loaves and may have been more in the mindset of preserving bubbles when shaping. This turned out rather fluffy and cutting slices was actually a little difficult as it was so soft. Should of made rolls instead!
Thanks for your input as it has given me some ideas on what to try the next time.
for basic wheat interiors. (remember boiling is 212°F at sea level)
This would have made it by just switching off the oven and let it stand in there another 5 minutes. If you think that would make it too dark then lower the oven temp 5 to 10°F overall.
I've just started doing this with my artisan loaves and like how it helps with the crust. I will try this too the next time I make the sandwich bread to help ensure that it is completely cooked inside. Thanks!
Exploding is normally the result of under proofed. Cresting the pan would be a good indicator of when its ready. Yet it still exploded. Perhaps too much dough for the size of the pan.
You mentioned the pan is 9x5 but how deep is it?
of the Lucy Show. I still laugh out loud when she opens the oven.
I remember that scene! Had to look it up on youtube:
I Love Lucy Too Much Yeast!
and who in a major city such as the Bronx would have a rip crosscut saw on hand?
Gotta love it anyway
(:
I love the part where she is patting the dough and says "It's a happy little loaf, isn't it?". I have the same thought when working with my bread dough, albeit not such a large quantity!