Defects of bakery products, their causes and remedies

Please tell me what I'm doing wrong. I bake bread in the oven and on a hearth with a stone and in a silicone mold. Freshly baked bread is normal, but after 2-3 days the crumb becomes sticky and starts to smell. I keep the bread in a cellophane. pouch.

Check out this thread Diseases of bread (potato, mold, chalk, pigment, drunk bread)

If the bread is baked correctly, not wet inside - then perhaps this is one of the diseases of flour

Of course, I am not a professional baker, but as a biologist, I strongly advise against eating this !!! According to the description, it is very similar to the consequences of the "vital activity" of a potato stick - poison yourself. I also do not recommend storing it in a plastic bag - the bread "suffocates". Buy a birch bark box or at least keep it in a saucepan under a towel ... Besides, 3 days of storage is, in principle, not the best option (it is better to eat for 2). Try adding a little honey to the recipe - bread is stored with it longer.

Drying and staleness of bread - how, where and how much bread can be stored ?!

[Tatyana]

Tatyana, Something is wrong with my bread dough. Yesterday evening I put the dough without kneading on bread. By morning it rose, BUT it became liquid, terribly stretching like gum and did not gather at all. I added flour and again to the refrigerator. At the same time, I kneaded the dough for bread in the usual way. The same parsley rose again. Some kind of toffee, not dough. I suspect the flour is the problem. She took flour in Metro "aro" of their production. I often take it and everything is fine. But this time it's just awful. Infected or what? I don’t even know if it’s worth baking bread out of it, at least in the form?

Perhaps the problem is flour. You can bake one bread from it and see how it will look in consistency and especially during storage. Bad flour will immediately show up with the smell of bread and crumb.

Tatyan, my bread came out too dry, I watched the bun, not a lot of flour, but I always baked it without dry. milk, but this time I put it in, and immediately after the end I did not get it out of the mold, but somewhere after 30 minutes, so I think it might have been baked, or did the milk give such dryness? If this has already been discussed, poke your nose

In this section, check out our baker users' advice on bread-dry-tight-rubber and so on ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=135.0

Hello, I have a BM-900W burning bread machine. The bread turned out great, but when baking apple bread and lemon muffins, I have a raw top. It is necessary to turn the cake out of the mold 20 minutes before the end of baking and bake it. And how to look after the bun, for what?

Bread and muffin are different dough.
You need to look at the bread, the flour-liquid balance.
The cake is baked according to different rules.

Look here: Cupcakes in a bread maker (recipe collection)

Dear bakers! Don't scold me hard, - I guess that this question has probably been discussed more than once, - maybe I haven't found it ... Why is it tearing the roof off rye bread? Direct in the right direction - under-standing, not enough liquid, or something else? I bake pure rye on the "eternal" leaven, about which Luka wrote on January 18, 2007. in his topic about "eternal" leaven.
200g sourdough, 300g whole rye flour, 10-20g Nordic whole rye flakes (when available), 20g fermented rye malt, a teaspoon of salt, a tablespoon of honey. And that's all. Separated for 2-3 hours. Then 40 minutes at 200 degrees and 20 minutes at 180 degrees. At the bottom of the oven is a baking sheet of water. And I also noticed that in the second half of the process the loaf "sits down" a little.At the beginning of baking, when I put it in the oven, it happens higher. Previously, this was not like this ... (Help with advice ... Please!

I recommend that you ask this question in the Sourdough Bread and Sourdough sections - this is where the debriefing on sourdough bread goes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

Pay attention to sourdough bread recipes, talk to bread authors

I recommend that you ask this question in the Sourdough Bread and Sourdough sections - this is where the debriefing on sourdough bread goes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

Pay attention to sourdough bread recipes, talk to bread authors

Thank you)

[Admin]

Admin, Tatyana, can I ask you a question - I asked about a bread maker - no one answers. I have a Binaton 2069 with a double bucket. The bread has been great for several years now - thanks to your lessons. But then suddenly the bread began to turn out - and all of it - with a white top! All crusts are normally baked and top = white! What could be the reason? I thought the windows were smoky, wiped them all - it didn't help.

Well, this is no longer for me. Perhaps there is a problem with the upper heating element.
This is already a technical question, you need to contact the Binaton specialists, write and call them on the official site.
Take a photo of the finished bread, and send them a photo, and a description of the problem.

Yeah, okay, thanks. That is, it's about the bread maker ...

Well, if the sides of the bread are ruddy and the top is white? And the more the bread was always rosy
In general, you always need to show a photo of the defect-bread, and it's hard to judge by ear.

please tell me why the bread turns stale quickly? It contains whole wheat flour and rye sourdough. It became hard the next morning after baking. after baking, she covered it with water and wrapped it in a linen towel

Bread quickly turns stale, which contains no fats and sugars. If your bread contains neither butter or vegetable oil, nor honey or molasses, nor even milk, then, naturally, the next day it will already be stale.
After the bread has cooled completely (3-4 hours after the end of baking), try putting the bread in a plastic bag. Of course, there will be no crispy crust, but at least it will not be hardened completely.

Contains whole wheat flour and rye sourdough

And what is the complete recipe, what is the composition of the bread? To give advice, it is advisable to look at the composition.

To keep the bread fresh, you can use Molasses and glucose against the "aging" of bread

To help CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

Tell me, yesterday I baked bread in the oven, but due to inexperience I pulled it out early, the hat darkened, and the smell of yeast (like mash) was not baked inside either. In general, you cannot eat in such a way that you can do it with it, but throw it away. I tried to dry / dopekti, but there is no sense, it is dried, but still the taste is raw.

Try this - you will like it


Crackers "Sincere" (Admin)



What to do with yesterday's bread

[Admin]

Admin, ATP, bread (would be) only on wheat flour c) c, in general, in the form of crackers, will it not harm your health? Everything crumbles like that ((.
In general, they will try to cut into pieces, bake at 220 ° on a pan and then sprinkle with various spices ... but there is melted cream cheese, can you sprinkle it too? And then again in the oven to melt?

[Igor]

Igor, open my recipe, it is described in detail in the pictures how to do it
Grill - sprinkle with cheese and toppings - and grill again briefly.

I cook such croutons all the time, from any bread that is available, including rye.

I'm already frying. I threw out the crumbs. It was probably necessary on paper (((, and I poured it into the oil and smeared it with a brush ... the spices I found prepared (Provencal herbs, paprika, cinnamon), I probably won't crush the cheese, I'm afraid that it will stick to the cake and get me I forgot about the paper. The main thing I needed was "good" for the raw crumb, I can't eat it under any circumstances.

Why not? This is not a raw crumb! These are ready-to-eat crackers - a ready-made baked dish.

And you can not fry in oil, it will turn out too fat. And just put the bread on a baking sheet and brown it.
And do not be afraid to sprinkle cheese. If it gets on a baking sheet, then it is enough to hold the baking sheet in water and all "byaki" on it will become soft, easily removed with a sponge.

I don’t know, to be honest, in what topic to ask questions ... In general, this is the first time I encountered this ... The ripened dough (according to a proven recipe) did not look like dough at all. Rather, at first, after rising, it looked exactly like dough. But, after touching it, it became somehow ... I don't even know how to characterize it ... It felt more like a dough to the touch - liquid, it smelled something not very good, it was darker in color, than it should have been.

Here in the photo on the left - the view after lifting, and on the right - after I touched it ((((the dark points are raisins, not a defect))

At the same time, it rose normally. And it was baked. It was not completely inedible after baking, but the color and smell and structure were generally wrong. It should have made the most delicate buns with a fine-pored structure, but the crumb in the break looked like the crumb of white bread from a bakery - very elastic and with large pores.

At first I thought that I had interrupted him (I was kneading with a new mixer ... Again, I made such a dough ... twenty times and with what devices I just didn’t make it); but then I made a pie from the same flour and with the same yeast according to the recipe from the forum, there the dough does not knead at all, only mixes. And again the same story - liquid, sticky ... Somehow I distributed it, somehow I made the top of the pie ... In the recipe, the dough was rolled out, I smeared it right with my fingers to cover the top ... However, it was baked normally and was even edible ( and was even praised))) I have nothing to compare with, I did it for the first time. But the structure of both the author of the recipe and in the reports was layered, but I again got large elastic pores ...
I do not know what kind of infection this is - sick flour or yeast is bad ... Maybe someone knows what it could be

The ripened dough (according to a proven recipe) did not look like dough at all. Rather, at first, after rising, it looked exactly like dough. But, after touching it, it became somehow ... I don't even know how to characterize it ... It felt more like a dough to the touch - liquid, it smelled something not very good, it was darker in color, than it should have been.

Sveta, judging by the description of the test, it is overripe, apparently, has stopped. Therefore, after the initial rise of the beautiful, it passed into an ugly stage, with a sour taste.

How to check if the baking dough is ready? Finished dough temperature

And look here for answers to your questions - informative CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Tanya, the fact of the matter is that it did not stand (((The buns are made in a cold proofing, this time in the refrigerator they stood even less than needed - five hours instead of eight. Once, by the way, I, by the way, generally have two baked the day - kneaded on Friday, defended the night, baked the first half on Saturday, and the second half on Sunday in the morning. Sunday morning were slightly sour, but not critical. It was rather bitter, and not immediately, but two days later (at the buns).
If the first time I could blame it on some kind of club-handedness, then the second time - hardly. Well, that is, two different types of products, two different technologies of kneading and proofing and baking - and the same problem as a result; the problem is not repeated anywhere else, but only in two specific cases using the same components. I thought it was some kind of illness in flour as an option. Or thermonuclear yeast? And maybe someone knows what it is.

[swetie]

swetie, Sveta, I would try to repeat the recipe with a different flour, but the same yeast.

Anya, now I don’t know if I’m ready to ruin something else or not



I went to the refrigerator to think, but the yeast is gone ((Mom threw it out, it turns out. She said that

[swetie]

swetie, Sveta!
Thank you very much for sharing your "bad luck". To help - I will not help, but I will sympathize, and I will calm down myself ...
Just a week ago I found myself in a similar situation ...
(Tanya-Admin will now scold that I am writing without photos and links ... I was very upset, I didn't take a picture ...)
For several years I have been baking linseed bread according to the same recipe, using the same Basic Program in Panasonic.
Oddly enough, but this bread has always been successful !!! I could rise less, more, be denser and looser in structure, but it was always baked and pleased everyone with its original nutty taste ...
Flour - I used an already started pack, but the yeast was new: The first loaf rose under the roof of the bread machine, the smell was bready, as usual ... but after I took out the bread from the bucket, it was blown away right before our eyes !!! Like a balloon! Outside, the crust is normally baked, even crispy, the taste of the crust is as usual, but inside ... dark plasticine, in general, as if it had not been in the bread maker - just raw dough ... I decided that the bread maker has outlived its age ... I put the dough again, baked it in the oven. Nice loaf turned out, the roof is round, the smell - a good aroma, bread! I was delighted, waited until it cooled down ... cut it ... History repeated itself !!! The frame (walls, bottom, roof) - normal, tasty bread, and inside - absolutely raw dough! Not even dough, but some kind of dark gray smear ...
I was so upset that I haven't baked bread for 10 days ... I'm worried ...
But now, perhaps, I will also change the yeast and try again!
Thank you, Svetlana, for sharing your story, now it's not so scary to start over ... otherwise I thought that something had happened to my skills ... and it's just yeast ...

Girls. I somehow came across flour contaminated with potato sticks. This manifested itself 2-3 days after baking the bread - the crumb became sticky, sticky and smelled strongly of yeast. I have sinned all the time. But then I bought a pack of completely different flour and the bread came out normal. It is necessary to bake a small bread with the replacement of one thing. And see the result. Yeast can be checked for a start date. While expired yeast is more likely to simply not lift bread, it is unlikely to have the same result as you did.

[Want to know everything]

Want to know everything, Tatyana, and what yeast was? We only sell saf-neva from the pressed ones, but so far there have been no complaints. We once had a yeast factory, it no longer functions, but it's a pity ((

Tanya, and what kind of linseed bread? From the forum?

Anchic, Anna, that is, if there is flour with a potato stick, it is not necessary to have voids inside? According to the description, it seems like there was even an allergic reaction (I just thought it was connected with another), only there were no voids ...
I'll try to put the bread on the same flour, although the bag is different ... It was bought by accident, I usually use another one. And yeast will probably be another batch ...
I started to rush late, of course. It was necessary earlier, while everything was in stock

I bought "French thing" flour for bread. Bread in a x / oven is obtained with a squeezed roof. When kneading, it is difficult to form a bun does not want to be rounded and sticks out in some rags for a long time. You have to top up with a little teaspoon of water from above, otherwise it will sit on the shoulder blade and rotate with it. With McFa this has never happened. We'll have to go to the store for her and bake bread without any "dancing with tambourines."

For this, there is a simple but effective rule "flour-liquid balance". It is better to spend 10 minutes at the beginning of the batch, to track the batch so that the bread is worthy in all respects.

CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" then we go here MASTER CLASSES for KNITTING THE Dough (BOXES)

And you will have bread happiness and gratitude from your loved ones

[Admin]

Admin, TatyanaThank you very much for your advice! I'm going to urgently read the section!

[swetie]

swetie, Sveta, my bread turned out to be ordinary on contaminated flour. Well, maybe the flour took less water, I don't remember the details. But on the second day, the bread had an unpleasant yeast smell, and in the late afternoon the crumb became dull. He gradually deteriorated. On the third day, the bread looked frankly spoiled. I had flour Lukhovitskaya. I then, out of desperation, first bought another flour and other yeast to bake guaranteed normal bread. There was a feeling that I had suddenly forgotten how to make bread. My yeast was dry. And about Lukhovitskaya flour, later I found on the Roskontrol website that it was on their black list due to the presence of the pathogen of potato sticks.

But on the second day, the bread had an unpleasant yeast smell, and in the late afternoon the crumb became dull. He gradually deteriorated.

Watching this topic Diseases of bread (potato, mold, chalk, pigment, drunk bread)

[Admin]

Admin, Tatyana, Thank you. It was there that I later looked after good bread with different flour and yeast with sober I searched for information with a calm head. Found there

[swetie]

swetie, Svetlana!
We have pressed yeast in red-yellow Saf-Neva packs. I always bought them, I don't know how to handle dry ones. These were the freshest! And then I made the dough for the pizza with them and again took the flour that I suspected of poor quality. However, for pizza, the dough turned out to be quite tasty ... And I read about potato disease - it doesn't seem like, right away when baking, the insides turned out to be cool, but it rose perfectly, and the roof did not fall, in general I saw this for the first time, even before, when only I learned to bake bread, there were no such failures ...
Now I'm sinning on flaxseed flour, it was from a new package ...
Sveta!

Linseed baked bread according to the recipe that I once found on the forum. Whose it is, I do not remember, but it is very similar to the usual basic / basic for Panasonic, only we replace 60 g of wheat flour with linseed flour, we take 320-340 g of water, and pressed yeast 12 g. I can write in more detail about linseed bread in LS. it turns out what it looks like ...

Types, varieties, and properties of flour from various grains and cereals # 4

It is recommended to add flaxseed flour to any dough, when baking bakery and confectionery products, pancakes, pancakes, replacing it with 10-20% wheat flour (flour base). Flaxseed flour can be used in any baking recipe, following some guidelines for the amount of water, yeast and fat:
1. Water. Flaxseed flour has excellent water-retaining properties, which enhances its ability to increase the freshness of products, they do not stale for a long time.
Therefore, when baking with flaxseed flour, more water is required by 75% of the weight of the added flaxseed flour.
2. Yeast. Due to the high fat content of flaxseed flour (up to 40%), it is necessary to increase the added yeast by 5-20% of the amount required for dough recipes - this will increase the shelf life, improve the structure and consistency of the product.
3. Fat. When using flaxseed flour, the need for fat and oil in dough and baking decreases. The amount of oil and fat is reduced by 30% of the weight of the added flaxseed flour.
It should be noted that baked goods with flaxseed flour form a brown crust faster.

=====================

You need to be careful with the amount of flaxseed flour in the bread dough, the crumb can turn out to be moist, like not baked.

[Want to know everything]

Well, in general, most likely it was not the flour that was the problem, but the yeast. I baked bread from this flour, everything is fine. And the dough is brewed normally, and the consistency is correct.
Want to know everything, Tanya, write, I will be grateful

I don't know about this topic or not, after cooling down, my crust always wrinkles. At first it is crunchy and beautiful. Then, as it cools, it softens and wrinkles (((I tried to wrap it in a linen towel and just cover and sprinkle the crust with water and smear it with oil. What am I doing wrong?

[Dasha]

Dasha, a bit too much liquid in the dough.I also always wrinkle, I generally like wetter dough. Better let the crust wrinkle than the bread is heavy and clogged.
Try to cool without covering anything at all, it may help ... Well, or adjust the amount of liquid, if this is so important for you.

[Svetlana]

Svetlana, Thank you. I'll try to play with the amount of liquid. me that, my husband puzzled like that, asked why the bread wrinkles as it cools. And since then this question haunts me)))

If the bread is made of CP, the top crust is thin and deforms from temperature changes when you take it out of the CP. If you need a crunchy crust, then you do not need to lubricate / spray with anything. Just chill on the wire rack. And if you are worried about aesthetics, you have to bake in the oven, where the crust comes out thicker and more stable, so it does not wrinkle.

If the bread is made of CP, the top crust is thin and deforms from temperature changes when you take it out of the CP.

And I don't immediately get the bread out of the HP, apparently that's why it doesn't frown.

you have to bake in the oven, where the crust comes out thicker and more stable, so it does not wrinkle.

Even in my oven bread it sometimes shrinks, although I don't cover it with anything. Moreover, it does not wrinkle immediately, but during the cooling process, when the residual moisture softens the upper crust.
In my new Panas, if I put liquids according to a recipe, it rips off the roof, but nothing wrinkles. If I put more liquid (I already know how much, so as not to rip off), then it will wrinkle when it cools. Sometimes it turns out to guess exactly so as not to rip and wrinkle, but this rarely happens
Since it is inconvenient to cut bread with a roof on one side, I prefer a slightly wrinkled roof, at the same time the crumb turns out to be more magnificent ...

What is better to do if in the upper part of the crumb (about 20% of the volume) the bread is too soft and crumbles. The rest is normal, as needed. Is there a lot of water or is the bread raised too high for this model of bread maker (the loaf at the exit exceeds the size of the bucket by about 2.5 cm)? Or something else, maybe?

Recipe: 35 g of rye flour (Ryazanochka), 100 g of whole grain wheat flour (Ryazanochka), 280 g of premium wheat flour (Limak). Water - about 300 ml. Dry yeast - 2g. Sugar - 1 tbsp. l. Salt - 1 tsp Rzh malt. fermented - 1 tsp Sunflower oil - 1 tbsp. l.

Warm weight - 679g. The gingerbread man was tracked, during the first kneading it was rather dry, slightly torn at the bottom of the shoulder blade, during the second batch (after 1 hour) the bun was round.