Defects of bakery products, their causes and remedies

[Alex3071]

Alex3071, I'm certainly not a Pro as Admin, but I think there is too much yeast !!! I would put 3 \ 4, well, or 1 tsp (measured for HP).
In general, salt can also be reduced and sugar, up to 1 spoon, respectively (again, this is for an amateur, his taste preferences).

Try to bake bread according to exact recipes from the forum, I think there is a suitable one for you!

The recipe by which he made bread in HP:
yeast SAF MOMENT 1.5 tsp
Wheat flour (Makfa) 500 g.
salt 1.5 tsp
sugar 1.5 tbsp. l.
vegetable oil 1.5 tbsp. l.
water 300 ml.
Basic mode (baking)
There is no photo yet, but the bread is perfectly shaped, the crust is light, the top of the bread is semicircular, does not flake off. The height of the top crust at the level of the bucket rim.
I don't use Panifarin now.

The recipe complies with the standards, look at the table "Amount of flour and other ingredients for obtaining bread of various sizes" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0 , the baking mode is also normal, if, of course, you indicated all the data correctly
So we are looking for the reason in the quality of flour, and in the rules for storing bread.

Thank you for your help.

Good evening. I ask for help. (SD-257 bread maker has been in operation for 5 years) 2-3 weeks ago, the smell of yeast appeared for 2-3 days, after 3 days the crumb becomes sticky. There were no problems for 5 years. I changed the flour from 5 different manufacturers, the SAF yeast was a moment (changed to fresh), there was a little less yeast smell, but the bread starts to stick on the 3rd day. Storage in a polyethylene bag, not tight (I keep this way for all 5 years of using HP). Can HP no longer keep the temperature during baking? (after cooling, the crumb seems to be slightly sticky). I did not measure the temperature after baking, nothing. More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2209.0

Good day. The problem is solved as follows.
Added 1 tsp to the recipe. Agram light. (Ingredients: Swelling wheat flour, wheat flour, AGRAM concentrate (citric acid, calcium acetate)).
Calcium Acetate to Fight Potato Disease.
I advised "Old Baker", and bought from him.
Maybe someone will come in handy.
Yours faithfully,
Alex3071 /

Useful advice, THANKS!

But, in the summer, it is advisable not to bake a lot of bread, and not to store it for a long time - bread is a perishable product

My crust cracks, even if I make cuts, it bursts in different places. Probably I make the dough thick and distribute a little? Please share your experience. Thank you

25. Defects Crust flaking
Causes Poor handling of hot bread when removing
Remedy Eliminate careless handling of bread when removing from the oven

Do I have this case?



Recently, I began to face such a problem and it seems that I always handle bread carefully when removing it. I don’t know why such a hole began to appear, the only thing that comes to mind is to reduce the proving time (it is often longer than indicated in the recipe) or can it be cut before baking?
Ingredients and proportions did not change, a hole was formed even after a longer baking of bread, the taste of the bread did not change, and the appearance did not change either.
Recipe taken 🔗

[Rys]

Rys, I've found this about this.

Lagging of the crust from the crumb is most often found in bread made from unfermented dough and baked in an oven that is too hot. In this case, the crust of the bread hardens very quickly and becomes unable to pass water vapor and carbon dioxide, which, collecting under the crust, tear it off from the crumb.

Lyudmila, thank you very much!
Perhaps this makes sense, when I started to bake this bread, after kneading the dough, I let it rest for an hour or two in a bowl, and then I transferred it to the mold, and recently I neglected this and began to spread it immediately after kneading into the mold, quite likely that fermentation was going on there, and carbon dioxide did not have an outlet through the dense upper surface, all other surfaces are tightly fitted by the shape, well, I increased the proofing time significantly, but relatively too hot the oven, the temperature regime did not change. Sometimes I let it stand at 30 degrees in the oven, sometimes at room temperature, the picture is the same - the crust comes off the crumb. I will try to include the "dough in a bowl" process again. I will share the result.

And tell me, please. During baking, my bread often "settles", as if it decreases in volume (and from the sides too). The roof is convex, it does not fall through, the bread is baked, I do not complain about the taste. So there must be or is there an error in the technology?

I bake bread in a bread maker. Previously, there were no problems, but recently the bread began to turn out with a defect. I use old and proven recipes many, many times. Give advice!

It can be seen that the dough has impurities inside and out. Check the quality of the dough.

Bliiin !!! Help with advice !!! The day before yesterday I put bread to bake at night - I got up yesterday morning - everything is fine. Today I put it again and left for the village for apples ... I arrived, I look - my bread did not rise at all practically and, as a result, was not baked ((((((((((((I read articles on the Internet - they write that this may be due to the addition of salty ingredients, and just today I put slightly salted butter instead of plain butter.
Baked plain wheat bread

We go to the topic Help, nothing happens with bread !!! (Ambulance) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0 - we will conduct debriefing there
And let's give a complete recipe for your bread, what, how much, how they measured and laid, model x / oven

and just today, instead of plain butter, I put slightly salted butter.

You didn't put in a kilogram of butter, did you? I think the salt is minuscule.

Good afternoon everyone! Accept newbie ?! I became the owner of an LG bread machine. Before buying, I re-read many topics and recommendations on this forum. Yesterday I finally made up my mind. I will not go into the details of choosing a recipe, since I have collected something in between of the two. The main thing was that I was guided by the observance of the amount of ingredients, and the state of the dough before baking.
Admin, having re-read your recommendations for mixing, and the state of the kolobok, during the first batch, kept everything under control. Flour had to be added a little, since a small amount of dough was smeared on the bottom of the bucket. In the second batch, again I had to add a little bit, because the adze was sticky to the fingers. In the end, this is what happened in the output:

The loaf rose magnificently! The crust is beautiful (but soft) The taste is sweet for us, but it is regulated. The crumb is baked, but to the very bottom it is denser than at the top. What is the problem: the crumb is too dense. When you squeeze a piece with your fingers, the crumb almost instantly returns to its original state, and it seems wonderful, but it lacks more porosity ... Why did this happen?
Having put the dough a second time, I took as a basis the simplest recipe in general - no milk, and no eggs. Only water, flour, salt, sugar. yeast, and vegetable oil. All ingredients are correct. With the kolobok again, the same situation - the dough was watery. flour poured about 10 grams on top of what is indicated in the recipe. Here's the result:
The portion is smaller, so the loaf is also smaller than the previous one. Everything is fine, except, how to put it correctly .., the texture of the crumb or something. Admin, tell me, what am I doing wrong? Maybe the flour needs to be changed? I took bakery flour, premium, fresh, yeast, too, fresh, Saf-moment.

A question from the series "to whom the cabbage soup is empty, to whom the pearls are small"

The bread is beautiful and you need to work on it further. The flour is always different, and the moisture content of the flour is different every day, which is why the addition of flour to the dough in different quantities depends - this is normal!

The crumb consistency depends on your preference. Someone constantly complains that "thick bread", "airy bread". Here it is impossible to give an unambiguous answer, select the components of the test for yourself by the method of tests, make the dough as you like. Check out the recipes on the forum, there are many and different!

X / oven is a mechanism for baking, and strictly programmed! Therefore, it will not work to achieve proofing of the dough as in the oven. If only you combine programs while baking bread.

Admin, thanks for responding. I understand that everyone has different preferences. This is not the question. After all, if it's all about the amount of flour, then if I don't add it, then the dough in the lower part will be smeared along the bottom of the form, and not gather into a bun ... What else can I change? Leave everything the same - the quality does not suit. Even if we take a dense crumb as the basis of the ideal, then from the bottom it is very dense, even caked or something. Which way to swing the balance to increase the porosity? If I was kneading the dough with my hands (as I did for a very long time), then I would have thought that the dough simply did not rise to the end, it did not have enough time, or yeast. I don't want to empty products. And such bread, which turned out, I can only feed animals in the form of rusks.

[on the quality of the dough proofing]

Lena, I wrote it right!

The more moisture in the flour (a lot of liquid), the more flour is required until the bun. And vice versa! And you need to monitor this, so that every time and every dough mixing, the flour-liquid balance is observed.

See and read about kneading basics and koloboks here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 I am writing about this in great detail.

The density of the crumb at the bottom of the bread does not depend on the amount of flour - but on the quality of the dough proofing! The dough is non-uniformly proofed, that is, the oven does not have enough time to fully proof the dough. At the top, it managed to rise, but at the bottom it has not yet - and froze in this state before baking. And when the baking has begun, it is too late to "wave your fists", the heating of the oven increases and the proofing process ends.
Therefore, I wrote to you that the x / stove does not control kneading and baking, all the processes are laid down in it by the clock, despite the fact that the dough did not have enough time for proofing.

It still depends on the model of the oven, there are those with short proofing cycles, and generally with short baking times. I know from my Hitachi that the optimal time for the entire baking cycle is 3.50-4.20 hours.
Or switch to manual regulation of processes, turn off the oven for proofing the dough in time and turn it on for baking when the dough has fully risen.

And you will feed the birds with bread for a long time, we all went through this until we learned dough and bread understand!

The density of the crumb at the bottom of the bread does not depend on the amount of flour - but on the quality of the proofing of the dough! The dough is non-uniformly proofed, that is, the oven does not have enough time to fully proof the dough. At the top, it managed to rise, but at the bottom it has not yet - and froze in this state before baking. And when the baking has begun, it is too late to "wave your fists", the heating of the oven increases and the proofing process ends.
Therefore, I wrote to you that the x / stove does not control kneading and baking, all the processes are laid down in it by the clock, despite the fact that the dough did not have enough time for proofing.

+100000
you try it in French mode, or with dough (and I like dense, sweet, for a sandwich with butter it is the most)

The first bread and baked in the French mode. The second is on the main one ... Such density does not suit me, it is too heavy for taste perception. We love looser and airy, spongy.

try with dough, there are many such recipes on the forum.

Of course I will try. Thank you. I'm just trying to figure out what my mistakes are ..

Of course I will try. Thank you.I'm just trying to figure out what my mistakes are ..

oh yes, you can add sour milk, whey

Thanks for the advice!

In my LG, too, the bottom of the bread always turned out the same. Therefore, I tried to bake 1/2 of the norm or delayed start. It also seems to me that this is due to the shape of the bucket. In another x / oven, the form is wider than in height (which I personally like much more) and the bread without a heavy bottom turns out.

Now I finished baking a loaf according to a new recipe, for 400 grams of flour - the result is almost wonderful! The bottom of the bread is almost normal. The very loaf at the output of 580 grams turned out. Delicious and fluffy crumb, but I want to increase the porosity even more. I put in more dough.
Test composition:
Flour - 400 gr
Water-255 ml
Salt - 1 tsp
Sugar-1 tbsp. l.
Vegetable oil - 1 tbsp. l.
Yeast - 1 tsp
Weighed the flour, and everything else with measuring cups-spoons from HP


Cut it as soon as I pulled it out. I couldn't wait for it to cool down.
P.S. I wrote everything in this thread, because the problem is not completely eliminated. But if this post in this thread is out of place, then I apologize. I think the moderators will transfer to the desired topic.

In another x / oven, the form is wider than in height (which I personally like much more) and the bread without a heavy bottom turns out.

Well, I have no other, and in the near future it is unlikely to be. So I will adapt to this one.

Test composition:
Flour - 400 gr
Water-255 ml
Salt - 1 tsp
Sugar-1 tbsp. l.
Vegetable oil - 1 tbsp. l.
Yeast - 1 tsp

try to increase a little liquid (I have a consumption of 400 g - 280 ml, be sure to follow the kolobok). The "cooler" the bun, the denser the bread. And an acidic component.

No, the balance of liquid at the moisture content of the flour that I use is optimal. I have a kolobok on the verge of stickiness to the sides of the bucket, with this ratio. But the time of kneading-proofing, I will try to increase it.

I got a roof today, well, very bumpy .. although I cooked using the usual proven technology .. but! I have not refreshed the leaven in my farm for a long time (not fed for about a week), can this affect the evenness of the roof?

Dear Masters! Help with advice. Not so long ago I was diagnosed, I am mastering the bakery. I bought Glutano mixes, there were no problems. Now only Schar. According to their advertising booklet bought MixIt Universal. The recipe is as follows: a mixture of 500g, 440ml of oxen, 20g of sunflower oil (this is a tablespoon ???), 4g of salt, 5g of dry yeast.
Result: dough along the walls, a hole in the middle, all the shadow in the dough ((((
What happened and what is the error, please tell me !!! I need to transfer bread for the child to the kindergarten, I cannot give these crusts, peeled off the walls (((although they are delicious ...
HP - Philips HD 9045

These are not defects in bakery products - this is "learning to make bread dough and bake bread"
The bread rises, but falls inward. Causes.
UNDERSTANDING BREAD IN HOMEMADE BREAD
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Thank you very much! I had a suspicion that 440ml of water is that mache. In the next. try less water, more salt. THANK YOU !!!

I bake bread according to the recipe Rye custard bread is a real (almost forgotten taste) author Vanya. Bread Maker Hitachi HB-E303. I use two modes Dough (kneading the dough) 1 hour 40 minutes (proofing from this time 60 minutes) and Pound Cake (cake) 1 hour 25 minutes. The bread is delicious, but the roof is falling! So pretty after the kneading. Not much raised, but as befits a rye bread, and falls during baking. Sometimes to the level of the walls, and sometimes it falls even lower. It does not affect the quality of the bread, but the aesthetically pleasing look! Can it really change the bread? There is also the PIZZA program, where the whole process takes 53 minutes. I know that some people use this mode, but what was embarrassing, in the instructions in the table about this mode it is written, 2 minutes pre-mixing, 20 minutes first kneading, 10 minutes first lifting, 10 minutes second kneading, 10 minutes second lifting. It seems not at all suitable for rye dough.Although in the recipe section the process is described as pre-mix / pause / mix / first rise / finish! Don't even know if it's worth trying this mode?

This is not a defect in bread - this is a violation of technology and a lack of dough kneading and baking skills

To start The bread rises, but falls inward. Causes.

Then we look here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" a master class on baking pure rye bread and learning how to bake bread

This is not a defect in bread - this is a violation of technology and a lack of skills in kneading dough and baking :) First, then we look here

Yes, I seem to have studied Temki, but I probably need to start with manual kneading in order to learn how to feel the dough, and then look for a mode for a bread machine, and I wanted to learn right away in HP. Maybe it's better to stand with the lid open?

Maybe it's better to stand with the lid open?

This will not save the dough, it will only wind up.
The basis is the correct kneading, the consistency of the dough - you need to understand it. Therefore, it is better to follow the author's recipe, with consultations.

Tell me, when baking white bread, you always get a good convex crust, but with rye or with the addition of whole grain flour, the bread is tasty, normal, but the top crust inside I read the topics of the reasons, maybe there are a lot, tell me what to look for first?

Try this recipe for baking bread Gingerbread man made of wheat-rye flour (master class)
All recommendations and photos are given here. There will be questions, ask in the topic.

Today I baked bread - a measuring cup of wheat flour + a measuring cup of whole grain flour (50% wheat 50% rye I grind myself), I laid everything down according to the recipe, but after reading your topic about a rye bun, I noticed that my bun was kind of liquid and spreads , added flour with a little bit by the way, and all the bread turned out to be lush and the roof did not fall. Who would have thought, thank you for the advice.

The problems you raise are not "cotton product defects"
Go to topic Help, nothing happens with bread !!! (Ambulance)

Good day! On the first page there was a question about mint crust. I have the same situation. I take out a wrinkle from the oven. What to do?

Admin, good evening! I'm again for help, advice! The second time I bake a loaf according to this recipe.

Loaf Custard (Sonadora)


The loaf is delicious. Now again put the dough for tomorrow. But here's an ambush, for the second time on the crumb there is such a strip, as if the crumb is glued together and is not baked in this place.

I met somewhere, you explained to someone why this happens, but now for the life of me I can’t remember the reason. I do everything according to the recipe. I bake on a stone, with steam for the first 10 minutes. I bring it to readiness using a temperature probe.

Elvira, the reason here is probably the proofing of dough and pastries.
Perhaps the dough did not have time to space well and evenly, and when it got into a too hot oven (250 * C), the dough went into rapid growth, in the upper part of the loaf. And when the temperature inside the dough reached 55-60 * C, the action of the yeast stopped, and the rise stopped there. And baking continued.

Here is a very delicate moment, to achieve an even rise of the dough during the proofing of the dough.

There is a topic: Bread crust - common difficulties where Elena Zheleznyak describes such a problem as follows:
No sooner had the bottom been baked, than the crust was already brown so that by the end of the baking it would clearly burn. In general, such "symptoms" also speak of uneven heating, only here the top heats up more than the bottom Sometimes such a problem can be with normal ovens if the stone is not hot enough .. This can be dealt with by similar methods as in the previous problem: place a stone on the grate and warm it up well. If the top still fries faster, you can cover it with foil.
At one time I had to bake in a microwave oven in convection mode, there the heating was from the side (convection) and from the top (grill), and my bread consistently had a pale bottom crust, undermining the bottom crust in diameter (due to the cold baking sheet that I have served as a lattice wrapped in foil), and the top one turned out to be almost black and thick. In such “wild” conditions for bread, lowering the baking temperature worked well for me. I didn’t preheat the microwave to the maximum (250 degrees), but started baking at 200-220 degrees.
More details: https://Mcooker-enn.tomathouse.com/in...523.0

I baked the hearth bread on the stove, and at an initial temperature of 220-230 * C, but after I put the blank in the oven, I immediately reduce T * to 200 *.

It may be worth trying to temporarily switch to baking loaves according to a different scheme and observe the result:
- proofing in the oven at 30 * С
- when the workpiece is increased by almost 2 times, turn on T180-190 * C and while the oven is picking up the desired temperature, the dough will also rise slowly
- then baking will begin, and when the crust is browning, you can lower the temperature to 165-170 * and bring it to readiness.

I did it

[Admin]

Admin, Thank you very much for your advice. Tomorrow I'll try to make proofing in the oven, but when should I do the cuts on the loaf? Immediately after shaping the loaf, before proving, or when the loaves are already ready for baking?

I make the cuts before baking. If done before proofing, then the seams can greatly disperse from the work of the yeast.
And sometimes I do it before proofing

Thanks, I'll do it before baking. It's strange, I have such garbage with the bottom of a loaf only in this recipe (but it does not affect the taste, it is very tasty), this does not happen with loaves according to other recipes. And I bake them all according to the same scheme

[Admin]

AdminThank you very much for your valuable advice. Everything worked out great today. I left the loaf for proofing for an hour, (Manya advises this in the recipe), only it seemed to me that the loaf had increased by two and a half times (but we can’t do it with the eye gauge). The stone was heated in the oven for an hour too. As a result, the loaf turned out to be what you need. Fully baked, delicious! Thanks again, from us novice bakers!

[Elvira]

Elvira, to your health!
Well, here it turns out the problem is more in the proofing of the dough and in the hot stone - not hot enough

Good day! In fact, in Panasonic I got a very tasty "French" bread with wheat bran and honey, a fried crust, unusually large pores and DUPLEX It seems that I did everything as usual ... Actually, I'm not interested in how to fix this "ciabatt" effect, but HOW REPEAT IT ???