Apparently I've forgotten how to make bread...

Tracey_OHJanuary 6, 2014

I was making dinner for a friend tonight and thought id make a simple buttermilk white bread. Dug out the Zo (I've been eating gluten free for awhile so I haven't made bread for a few months). Used the dough cycle and then gave it a one hour rise after I shaped it. What in the world is this mess? I don't think I've ever had a bread fail this bad. Wondering where I went wrong.

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Winter? I know the weather can play havoc on bread. It might look feral, but it can still be tasty.

    Bookmark   January 6, 2014 at 7:28PM
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Oh mercy, it still looks pretty good to me.

First, the cracks on the side: Sometimes this happens when the bread isn't covered well and the dough forms a crust. When oven spring occurs - the last bit of rising in the oven heat before the heat kills the yeast - the bread can't rise normally on top and the sides will crack to allow the expansion.

Sometimes it happens because the dough was underproofed, giving it more oven spring. Sometimes it happens if you don't shape the loaf "tightly" enough. Sometimes, I think, we just hold our mouths wrong. Slashing the top sometimes helps.

At any rate, it's all cosmetic. (grin) I'd eat it anyway, no one will notice much after it's sliced. Trust me, I know this.

It also looks like you may not have used a big enough pan, and that when it rose it was far over the edges of the pan.

So, other than looks, how was it?


    Bookmark   January 6, 2014 at 7:43PM
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Hmmm, the first rise probably was not long enough. I'm wondering if that was the problem. I used 3 c flour and a 9x5 pan which is usually plenty big and I covered it with a towel and plastic wrap. As for taste, I didn't try it but the boys did. I made it for dinner and it's half gone so I guess it was good:) I need a failure every once in a while to remind me not to get lazy!


    Bookmark   January 6, 2014 at 10:57PM
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1. Could you have accidently used the QUICK dough cycle instead of the regular dough cycle? If so, there wasn't sufficient proofing time.

2. Dough rises according to the temperature, moisture, and the strength of the yeast - not a clock. It takes longer the colder the ambient temperature. After the 1-hr. rise was it double in bulk?

3. You may have had too much dough for the pan size. Did you weigh the dough before choosing the pan size?

Jumbo - 10x4-1/2" - 4-5 c. of flour - 2+ pounds of dough
Quick Bread Pan - 9x5 - 4 c. of flour - 2-pounds
Standard - 8-1/2x4-1/2 - 3 c. of flour - 1-1/2-pounds
Medium - 7-1/2x3-1/2 - 2-1/2 c. of flour - 1-pound
Small - 5-3/4x3-3/4 - 1-1/2 c. of flour - 8-oz.

4. After you removed the dough from the bread machine and deflated it did you round the dough and allow it to rest (covered) for 10-minutes before forming it?

5. Is it possible you used the wrong measuring spoon for measuring the yeast? I have a 1/2 T. measuring spoon that can accidently get pulled when I needed 1 teaspoon.

6. Cracks and shredding on the side of the loaf are often caused by too much flour OR old flour. If you haven't been using your flour because you have been making gluten-free breads, it may have been too old to make good bread.


    Bookmark   January 7, 2014 at 8:55AM
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