The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sandwich Loaf Problem

donsabi's picture
donsabi

Sandwich Loaf Problem

Recently my sandwich loafs turn out as shown in the photo.  I am using the same recipe I had good success with before.  Recipe uses one tablespoon of yeast.  All ingredients are fresh.

Comments appreciated, thanks.

yapahichief's picture
yapahichief

I'm no expert, and I'm sure there's some people out there on this forum who could give a lot more insight into this, but to me it looks like you simply got a lot more oven spring than expected or desired and it ripped the loaf open after the outer crust section had already fully set, thus leaving an under baked new crust section along the rip.

Again, please refer to other for more insight as I'm not going to pretend to be the most experienced here, but some thoughts are that it does not necessarily have to do with the recipe it self on this.  For example, it could be that your timing for proofing was different this time, it could be that the humidity this time was different, did you bake it in a different pan, maybe you were baking it at a different temperature or baking it right after something else and the oven was initially at a different temp than normal...  What I'm trying to say is, the "cause" could be a lot of different factors that led to the crust ripping open during the bake like that.  

However, in my experience, there are two main options for fixing this: 1) you can ignore the clock if it doesn't agree with the condition of the dough and make sure that the loaf is nearly completely proofed before you put it in the oven, and/or 2) you can slash the loaf, such as a single slash lengthwise down the center of the top to allow any oven spring to open along your planned line rather than randomly bursting out on the side like this (think store bought split top loaf).  

The only other thought that comes to mind now that I think about it a bit more is maybe in the shaping of your loaf you ended up accidentally not putting the shaped dough in the loaf pan seam side down.  If that were the case, it wouldn't be all that surprising if it opened up along the seam line of the dough and may help explain what happened here.  

Just some thoughts, hope they help

Mini Oven's picture
Mini Oven

dried too much before baking?  ...and didn't stretch with the oven spring?   Does look under-proofed which might be related to turning off the house heating system, cooler rooms raise dough slower (all things being equal.)  

However...  did you cover the loaves during the final proof to prevent drying?  Looks like it ripped at the edge of the pan where the pan prevented drying.  

What is the room humidity?  

AbeNW11's picture
AbeNW11 (not verified)

1. A bit under proofed so too much oven spring.

2. No scoring on top so split at the sides. Might also be tied in with Mini's idea that the top crusted over too quickly so escaping air couldn't come through the top of the loaves.

 

donsabi's picture
donsabi

Thanks for your posts.  No I did not cover the loafs while proofing.  I checked the dough by presing one finger into the dough and it did not spring back.  I did not score because this happens regardless.

For the next loafs I will extend the proof time in the pans and cover them.  I will try scoring.

BTW, the bread is still delicious.

Thanks to all for your insight and advice.

dabrownman's picture
dabrownman

while proofing .  Proof them in a tall kitchen plastic trash can liner and then don't forget to steam the oven so the skin doesn't set before the spring has sprung.- No worries

Happy baking 

jaywillie's picture
jaywillie

I really hate to be the one going off-topic -- and I don't want to get into an argument with those of you who believe otherwise -- but beware trash can liners, or at least make sure they are food-safe. Some trash bags even have pesticides in the plastic. There are large plastic bags that are food-safe (Glad makes some, sold not as trash bags but as storage bags, and clearly labeled a food-safe), and those are great for proofing as described above.

dabrownman's picture
dabrownman

afraid of her own shadow - it isn't pretty but her Granny died from sticking her head in a nearly empty Cheetos bag - sad really, so she has an excuse .......and it wan't a pretty sight!  I have to admit I prefer used trash can liners for proofing bags though. - until they get holes in them and won't keep inflated like a new one.  I can't afford the expensive pesticide infused bags or those that mask those horrible trash can smells but -  better safe than sorry for sure.

Happy  baking