The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

So what happened?

rck's picture
rck

So what happened?

I have made this Buttermilk bread before but this time this happened. The only thing I changed was I am using a USA bread pan instead of the Pyrex. First rise was good like always and the second was almost up to where it normally is.I wroth this off due to using a different pan. I did the normal 2nd knead and poke as normal. Just asking if I need to change anything

 

Tnx

 

Rick

rck's picture
rck

Oh I forgot, I also used bread flour instead of AP.

Meat5000's picture
Meat5000 (not verified)

This one sided bloom happens from one side of the oven being hotter than the other.

Loaf must be dead centre. Find a 'usual spot' on the shelf. One centimeter toward the door or the heat or walls will give uneven top.

You can also bake 25 degrees C cooler and 10 mins longer, or pre-rise slightly more.

rck's picture
rck

If my calculations/Google are correct lower the 350degF to 275F and go for 40 min. I might try this since I still have to go to 190F

Meat5000's picture
Meat5000 (not verified)

325 degrees F is Gas Mark 3.

I bake sandwich loaves at Gas Mark 3.5 for 50 minutes. 40 leaves them underbaked. Sometimes I turn up to 350 GM4 for the last 10 minutes for colour.

I prove them well over the tin. Oven rise should be no more than 10% for even shape in a domestic oven. No slashing required but it does help.

You can try cold starting too. Works for me!

rck's picture
rck

Nice Loaf. I see you have your system that works for you. Trying to get where you are. I will give the lower/longer bake a try.

Rick

MTloaf's picture
MTloaf

Sometimes this can happen with a loaf baked too soon. You could also try a vertical slash down the middle to direct the expansion.

rck's picture
rck

I will try this also. My son says only change one thing at a time

Benito's picture
Benito

Here’s my contribution to the lopsided bread post.

rck's picture
rck

Sweet!

Meat5000's picture
Meat5000 (not verified)

Its gone 'Tetsuo' on you! (See: Akira)

idaveindy's picture
idaveindy

Was the new or old flour bromated, and the other not?

rck's picture
rck

I have no idea what Bromated is. The Bread Flour was Gold Medal on mine. 

idaveindy's picture
idaveindy

whether the flour is bleached/unbleached, and or bromated/unbromated.   

In the US, on the "official" ingredients list, under the official Nutrition Info box (on side or back) it might list potassium bromate if it is bromated.

If my memory is working, Gold Medal "Better for Bread" flour is unbleached and unbromated.

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Changing from AP flour to Bread flour, might have caused it to need more water.  So if you used the same amount of water and flour as before, then the dough would have been "effectively" "drier" than before, and that could have caused the top crust to harden sooner.

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Can you confirm that it was cooked in the exact same oven as before?

rck's picture
rck

Same oven as before. Only major difference was Pyrex to USA Bread pan.

 

No water...buttermilk

Ahhh now that you mention that I did notice that this batch was noticlbly on the dry side compared to the previous batch. It is just that I have a good about of Bread flour that i want to start using it up. I do know that it won't go bad for a while but just seeing what I can use it for.

 

Tnx

 

Rick

Meat5000's picture
Meat5000 (not verified)

So, you rise it in a pre-warmed but off oven, turning every few minutes. This rises it quickly without overproving or splitting and keeps it even.

Start bake low until fully risen. Turn up heat to match desired crust texture. I leave it on low for super soft.

Find your 'magic spot' on your shelf.

Place a baking tray at the bottom of the oven to spread the direct heat.

rck's picture
rck

Thanks, this is one more thing I have to try. Never know about heat to match crust. Still learning and thanks. Slowly getting to something that will work for me every time like a few on here have

Rick

rck's picture
rck

As you can see it did not split but rose a little more controlled. I let it 2nd rise to about an inch over the lip then in the pre-warmed oven. As you can see it rose a lot during baking. Is there a way I can slow this crowning down or maybe split it into two loafs and see what happens. Just asking before I try.

 

Thanks

Rick

idaveindy's picture
idaveindy

Do you have a convection oven?

rck's picture
rck

Not a convection, just a regular gas fired.