Defects of bakery products, their causes and remedies

Please tell me what to do if the bread is clearly not baked? Throwing away the hand does not rise, but it is impossible to eat half-baked. I tried to dry it in a toaster in slices, what else can I do?

Please tell me what to do if the bread is clearly not baked? Throwing away the hand does not rise, but it is impossible to eat half-baked. I tried to dry it in a toaster in slices, what else can I do?

Give it to the birds ..
I baked bread in a new form with a non-stick coating, and it was imprinted on the bottom of the bread (This is the kind of coating they produce .. I fed the birds on the street) And now I don’t know the form, if only put something in the foil for baking ..
Who uses the Russian-made aluminum mold, these good ones? Doesn't the bread stick to them, is it baked? Is it worth buying this?

manufactured from aluminum, are these good? Bread

I bought the other day from Kukmar, but have not tried it yet, in general, the reviews are good on them

Who uses the Russian-made aluminum mold

I use. Everything suits me. Grease with oil before final proofing in a mold. I bake. I let it stand for a little while and shake it out. If it gets stuck, I walk along the sides with a knife. But this happened only once, when she regretted oil for lubrication.
This is my

Hello! I am new to baking. Well, as a beginner, once, as a teenager, my mother and I baked bread themselves and did not think about it - they kneaded, stood, baked. The result was excellent! Now I decided to remember the basics, well, difficulties arise. Question: I tried cold fermentation - I made a batch in the evening, gave him 10 minutes to rest, then put it in the refrigerator until morning. The dough stood for about 10 hours. It rose well, I kneaded it at night, by the morning it had already doubled. I took it out, kneaded it well again, formed a loaf and left it warm to rise (I left a piece of dough for new experiments). It warmed up and lasted about 2.5 hours. It increased almost three times, but the top was flat and cold, apparently warmed up worse. I put it in a preheated (gas) oven, having previously created a "bath" there, the dough rose even more before our eyes, but the top remained flat. Chilled under the diaper. The bread turned out to be light, fine-pored, airy, BUT too soft, in structure it looks more like a loaf, it seems to be baked, but the feeling is not quite. The crust is thin and crispy. When slicing, the bread is crumpled, if you press harder it does not straighten. I didn’t finish it or are there other reasons?

[Helga_ru]

Helga_ru, it would be necessary to attach a photo of bread, so it is easier to evaluate what happened. It is quite possible that you could hold it in the oven for a little more, straight for 5-7 minutes. As for the flat top, it's hard to say without seeing the bread itself. Maybe the dough came out a little liquid and therefore it rose less upward, more to the sides spread out like a ciabatta.

I got off the phone, for some reason I couldn't insert a photo. No, the dough was not liquid, it was kneading for a long time. The elasticity was similar to dumplings. This is more likely due to the fact that the heat during detuning came from the bottom, and not evenly. The dough just popped up evenly, like a pie. I am more worried about the tenderness of the crumb - soft, but practically not elastic. It tastes slightly sweet (1 tbsp. L. Sugar for 400 ml of water probably a lot), but there is no yeast smell, rather a pleasant bread, only without sourness.

I am more worried about the tenderness of the crumb - soft, but practically not elastic. It tastes slightly sweet (1 tbsp. L.there is probably a lot of sugar for 400 ml of water),

I measure sugar not by liquid, but by glasses of flour - for three glasses, one tablespoon is ordinary table bread (you can do it without sugar at all), two are sweet, and more is dessert pastry.
Delicate crumb may result from too high proofing temperature. I make bread with sourdough, so the standard HP modes do not suit me and I let it stand for several hours on the "yogurt" mode (35-40 g), then I noticed some "flabbiness" of the dough and began to heat up on the "yogurt" for only an hour and turn off the heating, then the situation improved.

I measure sugar not by liquid, but by glasses of flour - for three glasses one tablespoon - ordinary table bread (you can do it without sugar at all), two - sweet, and more dessert pastry.
Delicate crumb may result from too high proofing temperature. I make bread with sourdough, so the standard HP modes do not suit me and I let it stand for several hours on the "yogurt" mode (35-40 g), then I noticed some "flabbiness" of the dough and began to heat up on the "yogurt" for only an hour and turn off the heating, then the situation improved.

Thank you! Perhaps this is the reason - the dough was cold, I put it on a warm oven. I wanted to warm it up, but it was still cold at home (private house with stove heating). Well, next time I will hold it in the oven for 5-10 minutes longer. I don’t keep the proportions, because I do everything with my hands, and somehow I didn’t get scales and measuring containers - there is a glass of 100 ml, a mug of 250, half a liter and a liter - that was always enough for me)))).

[Helga_ru]

Helga_ru, if it is cold in the house, then you can put the dough for proofing in the oven and put a mug of boiling water there. After half an hour, warm up the water in the mug and put it back. Take out the bread just before preheating the oven for baking purposes.

Help section Contents of the section "Basics of kneading and baking"
You will find a lot of useful things for yourself

Bread Kneading and Baking Basics

I got it out, kneaded it well again

Maybe I didn't understand what was written. But after proofing, the dough is no longer kneaded, it is simply kneaded and shaped. Excessive effort can damage the gluten.
I think in your case 2 factors played a role: they did not allow the dough to warm up after the cold and kneaded the dough, so the crumb suffered.

And that's right! After all, I really didn't just form it, but just kneaded it well! Well, now I will sum up my mistakes and will correct myself)) thanks!

Girls, faced with such a problem: recently, along with the fact that I am pulling out of the bread machine (I have a Panasonic 2502), a handsome bread with a beautiful convex roof, after 3-4 days, when about a quarter remains, it is found that the bread inside is wet, sticks to the knife and, oh horror, smells like yeast.
We are talking about the usual classic white bread with yeast (baked according to the recipe for HP), the only thing that I add 4 tbsp. tablespoons of wheat bran. Yeast replaced, the freshest!
What's happening??
I've been baking bread for 5 years.

[Valeria]

Valeria, did you change the flour?

It looks like a disease of flour.

carefully read the Forum Rules

What's happening??

Reading the topic Diseases of bread (potato, mold, chalk, pigment, drunk bread)

[Valeria]

Valeria, the flour is contaminated with a potato stick. Flour only for throwing away I, when faced with the same, was all exhausted. At some point, I decided to bake bread with other flour and yeast. And that was the feeling that I forgot how to make bread

Anchik Admin and SvetLana
-Thanks a lot for the answers. Yes, it looks like potato flour disease. I went to throw away the bread and flour !!!

Good day! I'm upset. I tried to bake Borodino bread according to the recipe

Borodino bread made from rye custard bread (Vanya28)

, (with minor changes) but the bread practically did not rise, although it was kept in HP Panasonic for 3.5 hours. Fast bread mode, then turned off and waited for the rise for 3.5 hours, then baking for 1 hour 30 minutes. The bread itself is tasty, aromatic, tastes like Borodinsky, but sticks on the teeth (plasticine).The recipe had to be changed due to the lack of some elements. Here is the recipe for baking bread
Peeled rye flour 500 gr
Peeled rye malt 50 ml
Agram replaced 2.5 tablespoons of apple cider vinegar
Light honey 50 ml, + added 25 ml of kvass wort to change the color
Salt 1.5 tsp
Dry yeast 2.5 tsp
Ground coriander 1 tbsp
Cumin seeds 1 tbsp
Boiled water 430 ml.
Then I did everything as indicated in the recipe.
I admit that HP was not able to knead the dough well, I even take into account that I helped with a spatula during kneading. But the dough was very heavy and sticky. Perhaps I should do the batch at CM Kenwood?
The yeast is tested for baking white bread, the loaf goes under the roof of the HP. What else can be changed or where did I go wrong? But I really want to bake Borodinsky completely from rye flour. Photo of unsuccessful bread

I ask for help.

Hello! Help, please, what is lacking in water or flour? It seemed to fit well, but what about the roof I can't understand. Recipe:
260 g wheat
70 gr. buckwheat
70 gr. rye
1 and 1/3 tsp yeast
1 tbsp. l. honey
2 tbsp. l. oils
1 tbsp. l. malt
5 gr. panifirin
330 ml. water

This does not apply to baking defects.

This is an incorrect kneading of dough, non-compliance with the proportions of ingredients.
For 400 grams of different flour, you need about 280-300 ml. LIQUIDS. You have all 375 ml of liquid according to the recipe. It turns out that there is a lot of liquid, and the bread should be wet with the roof down.
And look at your sample - it seems like a lot of flour, little liquid.
It is not yet clear what the crumb of bread is.
Or is the bread recipe written incorrectly?

Let's go to learn how to knead dough and bake bread Contents of the section "Basics of kneading and baking" more MASTER-CLASSES for Dough Kneading (BOLS)

Initially, the recipe contains 300 gr. wheat and 50 gr. buckwheat and rye, 310 ml. water, the bread is perfect. I thought about changing the proportions.

Hello dear masters!
I asked for a FAQ, no one responded. Found this heading.
At me periodically in the section of a loaf, not uniform holes, but swirls from kneading. The gingerbread man is relatively normal, I control it (add-subtract and even knead on the table). The roof, the color, in short, everything looks and smells great, it tastes like an airy bun, but inside it looks like cotton candy on a stick or an abstract picture, apparently, it is not baked or yeast is too much ...

For this there is a topic on the forum Help, nothing happens with bread !!! (Ambulance)

Dear Baker!

If you want to get the correct answer and competent help, then you must fulfill the following conditions:
1. Mark the model of your bread machine, the volume of its measuring cup.
2. Describe your bread recipe, ingredients of bread and their quantity.
3. Describe what and how, in what order you measured, measured, put in a bucket x / stove.
4. Describe which baking program you used (not # #, but in words), how you included it.
5. Describe the problem, what does not suit you in baking, what errors and failures occurred when baking bread.
6. Place a photo of your bread, two photos are enough: a general view of the bread and crumb in section.

1.Panasonic SD-207, 200ml beaker with graduations
2. Recipe "based on" (* - with my changes) julia-bor "White bread with semolina" https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=95885.0
-dry dr 1.5 h. l.; - wheat flour 390g; * -pipe 1st. l; * - semolina 94g; * - flax seed 1st. l.; * - salt 1.5 tsp. l-sah 1.5 tbsp. l-crude sunflower oil 2 tbsp. l. *
- heat from the tap water 300ml
3. Bookmark: trembling + sugar, flour, bran, semolina, salt, oil, water.
4. Basic Bake program 4 hours (as I understand it, the main one), the crust is dark, the roll is large.
5. There were no interruptions during the baking process (the electricity was not turned off, there was no draft, I looked into the bucket for the last time before baking). But, after the first kneading, the bun was very sticky and leaned against one side of the bucket. I pulled it out on the table, added 2 tbsp. l flour psh c / grain + 1 tbsp. l flax seed. Kneaded 1 min., Until he took a normal look and almost came off the hands.Didn't touch it anymore. Saf-moment used yeast for the first time in all the years, usually on live baking.
A constant problem, not only this time, bread after cooling has almost no weight. It is fluffy, like a bun, melts in your mouth - you can't eat it. And if you tear off the crumb with your hands, then it comes off in layers or openwork strands, I don't know what to compare with, it comes off in a circle. When cutting with a toothed knife, a heap of bread crumbs will turn out from the crust, and slices without a crust, in general, do not hold their shape. You can spread butter on the slices only after drying every other day, if you cut it while still warm, then the crumb does not take shape when squeezed or it evens out for a very long time and the rags hang down. Mom doesn’t eat my bread on any mode other than 6 o'clock French - she says "gley" (not baked), but, to me, it doesn’t look much like bread, just a white unsweetened bun with a matte crust.
6. Now I will try to post a separate photo.

It was not in vain that I asked about the model x / stove - Panasonic stands in a separate row with its wisdom.
So go straight to the topic Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

I didn't find the top view :)



Oh .. 441 pages about Panasonic I will not soon master))))))))))))

[Pampushka with garlic]

Pampushka with garlic, you know, in my opinion you have wonderful bread! Many bakers dream of such a wonderful crumb, but they never succeed. Even when torn off, it exfoliates in columns, this is aerobatics!
Another thing is that not everyone loves such fluffy bread, it really is not very suitable for sandwiches.
Take a different recipe, and if you really like this one, try playing with the amount of ingredients. You can slightly reduce the yeast and / or the amount of water. Water can be replaced with milk, this will also somewhat reduce the splendor.
Part of the premium flour can be replaced with 1st or 2nd grade or with whole grain.
Never cut the bread warm, wait until it cools completely and then another hour, then the bread will not jam when slicing and its taste will fully unfold.
If possible, buy a good bread knife.

Thank you!! We compare everything with store-bought bread, so we are picky, not understanding what is good and what is bad)))

[Pampushka with garlic]

Pampushka with garlic, you are not alone, we even have a topic about this:
Why is store-bought bread tastier ?!

I read a few years ago with great pleasure. I would like my loved ones to know this, but very few people are interested, but I really want to share it.

[Pampushka with garlic]

Pampushka with garlicAnd your bread is simply magical, this can hardly be obtained if you want! and for you it is considered unsuccessful. I wrote off the procedure and the ingredients that you add to your bread. I also have such a x / p Panasonic-207 I will try to bake one, but I'm not sure what will work out, because the flour is different, the water is different (we have very hard), and I have Saf-Moment yeast just like you. And one more thing: before baking, I will remove the spatula, and roll the dough into a roll, let him come up more and put the Baking for 55 minutes. I do this sometimes when I bake toast bread.

Ours is also tough, we buy for drinking and cooking in the store, for washing and flowers we collect rain, for the iron distilled - everything in the house is filled with eggplants. Thank you, of course, but you do not need to chew this bread if it is with milk or something else. And I want to grab my teeth and pull)))

Girls, please tell me
Baking Borodinsky with sourdough (by the way, for the second time in my life), the crust turned out to be tough and thick.
220 degrees with steam - 15 minutes, then 200 degrees without steam for an hour.
Loaf weight - 500 grams.
I checked the readiness with a thermometer - 95 degrees inside the loaf.

Overexposed in time, right? Or is the baking mode incorrect?