Lyalya
Dear bakers!
I've been baking recently, but I'm clearly doing something wrong: the bread is constantly cracking on top in several places. In my case, rye-wheat bread. I have already tried to argue longer. Does not help. where is the mistake?
Crown
Lyalya, there is too little information, preferably a photo of bread and a recipe, as well as where and how you arrange and bake. From assumptions - too tough dough or when proving a peresy. there is a top. I always sprinkle dough pieces with plain water, especially during long proofing and just before baking.
Lyalya
good evening! I tried different recipes. the last one was:
rye dough 300 g
210 g rye flour
100 g white wheat flour
280 g rye sourdough (dough)
175 ml water at room temperature
2 tsp Sahara
1 tsp salt
2 tbsp. l. vegetable oil

it seems, and defended for a long time (4 hours in the form, and before that it was the same at fermentation) and still cracked again ...




Why does bread crack?
SvetaI
Lyalya, I would say that the top of the loaf dried out during the proofing process. Have you tried sprinkling with water before planting in the oven, as you Crown advised?
You can bake with steam or cover the dish with a lid for the first 20 minutes of baking. But in this case, you need to sprinkle the workpiece with water. Maybe overdrying baked goods is a feature of your oven.
Another idea - if the process cannot be stopped, it should be led. Try making one or more cuts. The cracks will follow the incisions and there will be a beautiful roof.
Newbie
in appearance it seems that there is not enough liquid, if the dome is cracking, there is not enough water, if it tears from the sides, then it is incomplete, it is always like this with me.
Lyalya
Yes, I sprinkled it with water (in this case, tea). I tried to bake with a lot of water when kneading. Cracked anyway, though less than in the photo. Apparently, after all, the oven does not bake optimally, as suggested by SvetaI. But it does not affect the taste, I will continue to bake
Thank you all for your support!
Yuri K
LyalyaHow do you put the spaced dough piece in the oven? Put in a cold or preheated oven? Do you bake with steam or dry for the first minutes?
Lyalya


I heat the oven to the maximum (I have 230 degrees), a baking sheet is heated from below, into which I pour boiling water. I still sprinkle the bread from the spray bottle and bake with steam for 15 minutes. then I let off steam and bake the bread at 200 degrees.
Yuri K
Lyalya, anyway, that something is broken in your technology. It is not yet clear what. Do you knead the dough while proving, "knock out" the gluten while kneading the dough?
And yet it seems to me that when you are proving in a mold, the top of the dough becomes covered with a dried crust. From this it vomits when placed in an oven with steam.
Lyalya
perhaps. although during proofing, the forms are tightened with a shower cap and the crusts, as such, are not visible ... we still need to experiment.
thank you!
Marina Golovach
Hello. Try to spread the batter over the bread piece. Take 25 grams of dough from the main batch, add 22-25 grams of water and knead the batter. Before planting bread in the oven, grease the piece. Then, 5 minutes before the end of baking, sprinkle the bread with cold water. The crust will be shiny.
Admin
The crust will turn out to be shiny if immediately after taking out the bread from the mold, brush it with a brush with still hot olive oil and leave to cool under a towel
Crown
Then, 5 minutes before the end of baking, sprinkle the bread with cold water. The crust will be shiny.
I got too oak if sprinkled with water before finishing baking. Coincidence or sisiema? Who uses this method, describe your impressions, pliz.
Marina Golovach
Oak crust can come from baking. For example, rye-wheat bread is baked for the first 7-10 minutes at a temperature of 250-300 °, then we reduce the temperature to 220-200 ° and bake for another 40-50 minutes. Also, as an option, when the crust is browned, cover with foil and bake until tender. Good luck in baking.
Admin
Quote: Marina Golovach
Oak crust can come from baking.

And to control the readiness of bread baking, there is a temperature probe 100% readiness control. When the temperature inside the bread reaches 94-96 * C, the bread is ready and can be safely removed from the oven

Thermometers, oven temperature probes

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers