The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New here with a question about bumpy bread!

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MoTappin's picture
MoTappin

New here with a question about bumpy bread!

I've been making all our own bread at home for quite a while, but my bread usually comes out of the oven with a bumpy type look to the top crust.  It tastes wonderful, but I want it to look wonderful too!  Is it a loaf shaping problem?  I grind my own flour and still add a little gluten.  It rises fine but just looks bumpy.  I usually do 6 or 7 pounds of dough for 4 loaves, which I put into the 8.5-inch pans.  Am I using the wrong size?

 Any insights anyone can give me would be great!  I'm glad I found this website.  I can't wait to look around some more!

Eli's picture
Eli

Could you post photos? Are they blister looking bumps or hard grain looking bumps?

Eli

MoTappin's picture
MoTappin

They're not bubbles, more like just misshapen bread on the top.

Eli's picture
Eli

Without a photo I can only think it may be one of two things. One, your flour isn't ground fine enough;two, your kneading isn't passing a window pane test.

Eli

SourdoLady's picture
SourdoLady

Is the bread bumpy looking before baking? It could be that you are not creating proper surface tension when shaping your loaves. You need to stretch that dough snugly and then seal the seam when shaping loaves. It does take some practice to get it perfect. I think that there are a couple of videos posted on shaping that you can look at if you can find them.

holds99's picture
holds99

As SourdoLady suggested, here's a video, this one from Mark Sinclair a TFL'er who owns Back Home Bakery and posts on TFL.  Take a look, this might help.

http://www.thebackhomebakery.com/Tutorials/Shaping.html

Howard

hansjoakim's picture
hansjoakim

it's hard to tell without pictures, but i would guess it is a shaping problem. if you don't shape them tight enough (or perhaps also if you shape them so tight that you break the surface "skin"), they could end up funny lookin'. some pics would be welcome, though :) i always enjoy looking at bread pics, even the disaster ones!

MoTappin's picture
MoTappin

Thanks everyone!

 I think it's most likely a shaping issue.  I think my flour is great and I have a Blend-tec Mix-n-Blend which kneads the dough automatically until gluten is developed.  I'll check out the dough shaping videos and see what I'm doing wrong.  I may just need more practice.  The bread tastes fantastic anyway. :)

 Thanks for the suggestions!

hansjoakim's picture
hansjoakim

As you say, it's probably a shaping issue. Before you shaped the loaves, did you gently pat out large gas pockets inside it? If not, those pockets of gas will expand when you put the loaves in the oven, and if they don't burst, they'll certainly make your bread appear bumpy :)