Tears off the roof of bread

Since the question has to do with the roof, I decided to ask here: when you get the bread out of the stove, its roof is flat, smooth, like a tightly stretched dome. Literally 5-7 minutes on the grate on the table and the roof begins to become covered with fine wrinkles. I thought it was because I grease with oil, but I only grease black, and both frown. I thought it was because the steam from the inside of the loaf comes out (according to the laws of physics) upward, that is, through the roof and "steams" it. I tried to cool it on the side - all the same, the roof with wrinkles. Not important, but very interesting, why is this happening?

Since the question has to do with the roof, I decided to ask here: when you get the bread out of the stove, its roof is flat, smooth, like a tightly stretched dome. Literally 5-7 minutes on the grate on the table and the roof begins to become covered with fine wrinkles. I thought it was because I grease with oil, but I only grease black, and both frown. I thought it was because the steam from the inside of the loaf comes out (according to the laws of physics) upward, that is, through the roof and "steams" it. I tried to cool it on the side - all the same, the roof with wrinkles. Not important, but very interesting, why is this happening?

I have the same thing. I'm not sure, but still I will speak out))
It seems to me that the roof is the softest, unroasted surface of the loaf, so it is easier to leave steam through it. Here, no matter how you put it, there will still be a surface with better permeability. Well, and also, for the same reason, a thin crust soaks more easily than the side walls. And it deforms accordingly. That is, with the same amount of steam passing through the side and top surfaces, the thin upper crust will get wet, and the side ones will not have time.

Reduce some liquid - shouldn't be so critical

Hello everybody!!!
And my bread began to tear off the roof when I began to use serum instead of water. Maybe you need to take 50-50 with water ??? Although if you look from the other side, then bread with a blown-up roof reminds me of bread from a village bakery. And his taste is the same as home !!! And store-bought bread is even more beeeeee ...

Peace be with you bakers!
Recently, I stopped tearing the roof off, I attribute this to the fact that I finished experimenting with varieties of flour and returned to my beloved falconer
yesterday baked two breads for work and decided to play it safe and greased
the roof of one with water from the other is vegetable and that's what happened

I didn't look at the whole topic, maybe someone has already answered the question asked, but I will answer just in case.
I have been using the bread maker recently, I have not had much experience, but from my very extensive experience in baking in the oven, including bread, I can say that the roof tears if the dough is not completely separated. In the case of a bread maker, by analogy, I think there is not enough yeast, their strength is not enough for the time limited by the bread maker program for a full strain.
As for the fact that this can be from a large amount of yeast or water - this is somewhat strange, the same is written if the roof is concave. And if the bread lasts longer than it should be, it will fall off, and not burst.

... I can say that the roof tears if the dough is not completely separated.

Agree!
I began to bake bread and cakes, pre-setting the dough for half an hour on the whole grain mode (100 ml of liquid, yeast, 1 tbsp. Sugar, 3-5 tbsp. Flour). Then I add the remaining ingredients to the main program. Yeast begins to work at full strength and the torn off the roof is done once and for all. By the way, in some topic it was already mentioned that in Panasonic it is convenient to put dough at the time of temperature equalization. Try it.

By the way, in some topic it was already mentioned that in Panasonic it is convenient to put dough at the time of temperature equalization. Try it.

I understood correctly: the dough should be placed separately, and added at the time of the start of the batch? (I have Panasonic)

Svet Lana, dough in a bucket, along with everything else. That is, flour with salt-sugar-honey-bran-flakes-potatoes-further down the list, then dough, pour / put butter into the dough from the edge. While the alignment is in progress, the dough will have time to rise well. Better when the hour stands still.

I also feel sorry for this leveling time, so now I knead on the dumplings for a few minutes, and then put on what program I need. While the alignment is going on, my yeast is already working.

And my bread began to tear off the roof when I began to use serum instead of water. Maybe you need to take 50-50 with water ???

I bake bread only on whey and never once in 2 years has it blown away. So the serum is definitely not to blame.

Hello everyone! So my bread began to "tear" the roof. The top is bursting. Recently I have been baking with water and pressed yeast. I take water according to the recipe or a little less, yeast - 4 - 4.5 g per 400 - 500 g of flour. The bread is good, tasty, but the uneven top gets in the way when I make closed sandwiches in a sandwich maker. I read all the posts on this issue, but did not find the answer. Maybe someone will have some thoughts on this? It's just that the bread used to be smooth and neat.

solutions to the problem:
1.reduce the amount of sugar
2.reduce the amount of yeast
3. before baking, grease the roof with kefir (water, milk - something)
4.reduce the time of the last proofing
5.During the last proofing, artistically cut the roof with scissors
6. to accept and do nothing

And I tried to transfer the technology of baking in the oven (baked for 5 months) to the bread maker and thus solved the problem of the "roof". For the first 20-30 minutes, allow the dough to rise freely without crusting. Therefore, a minute before baking, I press pause, apply a little flour with a brush, cut it (you can not cut it), moisten it with water (kefir, milk will not let the dough breathe), cover it with foil (it is tight enough, but I do not forget to make the tail up so that it is easy and quickly remove), after 20-30 minutes quickly, gently remove the foil, 20 minutes before the end, grease the surface with yolk with a little cream and sprinkle with sesame seeds.

Hello everyone! So my bread began to "tear" the roof. The top is bursting. Recently I have been baking with water and pressed yeast. I take water according to the recipe or a little less, yeast - 4 - 4.5 g per 400 - 500 g of flour. ... Maybe someone will have some thoughts about this? It's just that the bread used to be smooth and neat.

, the proofing time may not be enough. I also put yeast ~ 4 - 5 g per 400 g of flour, and often forcibly add the proving time (I always try to see how the bread has risen before baking), especially when the yeast is a little "stilled".

So my bread began to "tear" the roof. The top is bursting.

It's funny!
aynat advises to increase the proofing, and fugaska - on the contrary, to decrease
What will help you? Please share.
My roof burst from a large amount of flour (the bread was hard).

Nadezhdaaroslavl - an interesting offer with foil, thanks, I will definitely try.

I am increasing the time. In case of insufficient proofing, it tears the roof in the middle with a cross.

[fugaska]

fugaska, thanks for your attention to my problem. I'll try to explain:
1. I put sugar according to the recipe.
2. Live yeast 4 g per 400-450 g flour.
3. I cannot change the proofing time, since the oven is not programmable.
4. I can't put up with it, because I make bread for use in a sandwich maker, but she needs square pieces. Previously, it turned out just like that.
5. All that remains is to grease the top, but I often put the bread on overnight.
I read here that too soft water (and I have a filter with softener) has a bad effect on the dough. Maybe this is the problem?

My stove is also not programmed.If the bread has not risen enough, I interrupt the program and set the baking program with a start delayed for 20-30 minutes.

My stove is also not programmed. If the bread has not risen enough, I interrupt the program and set the baking program with a start delayed for 20-30 minutes.

Thank you! I wouldn't have guessed!

It's my pleasure! Unfortunately, this method only works if you have time to track the bread. I bake more often during the day and set up a timer on purpose so as not to miss the beginning of baking and to trace exactly the rise of the dough before baking.

I was not too lazy to flip through the entire Temka from the beginning and I offer you information for thought:
if you group posts by the time of their activity, you get the following picture
April 07, Aug 07, Dec 07
April 08, Aug 08, Jan-Feb 08
April 09, early September 09
Do you catch the pattern ???
I continue to adhere to the theory that it's not about flour or yeast, but about the humidity in the room
spring - they heat less (and in some places they already stop), it's damp outside
late summer-early autumn (not yet heated, it is humid outside)
winter (maybe, on the contrary, it gets too dry)
I suggest you watch further

I was not too lazy to flip through the entire Temka from the beginning and I offer you information for thought ...
I suggest you watch further

Bravo! We are watching Now I have put white bread with cereals "4 cereals":
4g fresh yeast, 350 g psh. flour, 50g flakes, 1 tsp. salt, 1 tbsp. l. sugar, 270 ml of water (so far, in the process of mixing, I added another 30 ml), 1 tbsp. l. rast. oils. Let's see what happens.

There are 10 minutes left until the end of baking, I looked in - the roof was torn off the side. But I smeared it with water before baking. I don't understand.

, try to slightly increase the amount of water and use the advice

I close it with foil (it is tight enough, but I do not forget to make the tail up so that it is easy and quick to remove it), after 20-30 minutes, quickly, carefully remove the foil,

It helped me

And help me, please. I bake sourdough bread. I make dough. At first, the bread turned out, but already 3 times like this.

Hello everyone! I am again with my roofs. Baked wheat with rye flour and 4 cereals. The stove began to knead 25 minutes after turning on (before that - after 1 hour). The yeast was dry Dr. Etker (1 tsp for 400 + 50 + 50), water 350 ml. The bread turned out to be wonderful: even, high, the roof is a feast for the eyes. Only my daughter put the bread into the bag ahead of time and it crumpled a little. The conclusion I made is that the roof bursts from insufficient proofing (after all, 35 minutes to the total time is a lot).


But what happened - wheat with rye flour (400 + 100) - this is when leveling takes 1 hour

[You need to feel the dough !!!!]

yes, I did not find a consensus on the torn off roof ... I will experimentally try it .. I will write later what helped ...

There is no consensus and there will not be and nothing will help

There is one reason and many reasons!
One - every day you won't be able to bake the same bread "like yesterday."

A lot - because the kneading of the dough (first of all, the kneading) depends on the condition of the products (fresh or sour) that make up the recipe, and much more, including the weather and humidity.

And every time you will be friends with KOLOBK, and only with him !!!!!
And no need to count the amount of added spoons of water and flour !!!!
You need to climb your nose, eyes, hands into the bucket and check the bun !!!!

You need to feel the dough !!!!

And you need to remember that x \ n is an automaton, it works according to a given mode and time.
And if the dough is supposed to stand for 1.5-2 hours for the best result, - x \ n will still do it for the hour measured by the program and no more !!!!!
So much for the quality of the roof, dome, sides, cracks and more ...

YES, I AGREE!!!
HERE AND WILL TRY DIFFERENT VARIATIONS ON THE THEME !!
MORE THAN WITHOUT BREAD, I BEFORE I AM VERY SUCCESSFUL WITH THE Dough !!
because it is alive !!!

Why breaks the top crust of black bread LG HB 205 SJ

Perhaps there is not enough time for proofing and the bread does not have time to come up, and when baking already begins, intensive growth and as a result a bursting roof Try to choose the right program, if there is no rye program, and we also gave advice on our forum to grease the dome with water or milk before baking , experiment and you will succeed

From the experience of baking in the oven, it happens when the bread is kneaded tightly, or twisted. what is here?

And here it may be the same. The dough can be steep when kneading, there is little liquid, the balance of flour and liquid is disturbed. That's the tension and tears the roof.
The second option - the crust of the dough piece is very dry - moisten it with a brush before baking, the dough will become softer. Or spray with a spray bottle.

Pay attention also to the crumb of the bread - it should be soft, slightly damp.

Read here for information on mixing https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

And I have such a problem. I don't even know the address or not ... In general, I have a stove gorenje BM900, there is a recipe for bread with semolina. And so I did it 2 times and 2 times I generally have such a misfortune. The top of the bread firmly sticks to the lid when there is still 1.5 hours left until the end of work !!! I thought that I just put in a lot of yeast (although I put everything according to the recipe), but what a surprise it was when I took out the bread - the bread inside is half empty !!! You know, it reminds me of a volcano crater! If I took a picture of him, you would probably die laughing. I don’t understand what is the reason? Maybe a little flour? The bottom of the bread is quite normal, but starting from half ... Who knows what to do?

§ 478. Baked bread must be cooled gradually so that the crust does not lag behind the crumb, as they shrink unevenly when cooled. Therefore, the breads taken out of the oven are placed side by side, as close to each other as possible. Well-baked bread should be lightweight, have a tough, brittle, smooth crust and soft elastic crumb, show fine, frequent nostrils in a section and is easily soaked in saliva. The crust, cracked in places, indicates that the oven heat did not increase gradually, the crust was formed prematurely and was broken by escaping bubbles of carbon dioxide gas or steam. This can be prevented by piercing the bread with something in several places before placing it in the oven. A dark colored crust indicates that the oven was too hot *); in this case, it is worth covering the cooling bread with a napkin and thus retaining the water vapor escaping from it so that the crust becomes soaked and lighter, but at the same time softer. The weight ratio of crust to crumb is 1/4 - 1/6; the amount of water in it is from 15% (or less) to 20%. The crumb of rye bread contains approximately 48%, and wheat bread - 45% water.
1003. Defect - large cracks, deformation of the upper crust

Defect characteristics. A bread made from wholemeal wheat flour with a significantly deformed upper crust due to wide, spreading cracks across the entire surface. The upper crust is not round and overhangs slightly over the lateral crusts. The porosity is rough, uneven, larger in the center of the product. The taste and smell are sour.
Defect reasons. Significant overexploitation of windy dough pieces before baking. The defect intensifies if the dough is cooked more moist, against the norm allowed by the standard and the baking characteristics of flour.
Methods of prevention: 1. Ensure the optimal mode and duration of proofing of dough pieces.
2. Avoid too warm damp dough, strictly observe the production recipe and dough management mode.
When processing weak flour, the dough from which is very thinned in the proofing, it is recommended to reduce the proofing time to a minimum, to increase the salt dosage. In order to avoid cavities in the crumb, the surface of the dough pieces can be pricked.

Dear!
I read the whole topic from and to ...
The problem was exactly as you describe and shown in the photo.
I carefully analyzed everything ..., even tried to change something ..
But Oh! miracle the chest just opened. !!! ..Yeast is just not very good
used. Yesterday I bought a new pack of "Voronezh" (for 12 rubles -100gr) with a production date of December 2010 and .... The perfect loaf of bread has come true. Same flour, same water ... all ingredients are the same, but NO problem. Prior to that, I used SAF-moment bags with a normal shelf life. I can take pictures of yeast and bread.
There is NO dependence on air humidity. The moisture content of the flour plays and is noticeable when kneading in a kolobok. Here.
Therefore, recommendations - try changing the yeast.

...
Rye sourdough 260 gr.
Peeled rye flour 300 gr.
Serum 200 ml. (replaced with kefir + water)
Ground coriander 1 tbsp l.
Salt 1.5 tsp
Panifarin 1 tbsp. l.
Sugar 1 tbsp. l.
Honey 1 tbsp. l.
Vegetable oil 2 tbsp. l. (my addition).

Your problem is the ratio of liquid, dry ingredients and yeast (sourdough) in the recipe.
It's that simple! Having picked up the ratio, you get normal bread.
The amount of water should be reduced by at least 40 ml. If the starter culture is 50 to 50.
What is the origin of kefir? Home or not? He can do a lot here, blocking the leaven.
Copying here information from another site is clearly unnecessary (it was enough to confine ourselves to a link), and it really did not help you.
It is also useful to understand that leaven is a living element.
Its strength and stability are highly dependent on the owner, what and how he does

[on soft water, often flabby and sticky.]

Dough cooked on soft water, often flabby and sticky. Ideally, the water for baking bread should be neither too soft nor too hard.
If the water is too hard or too soft, there are several ways to compensate. The first way is to add special conditioners designed for hard or soft water. Soft water conditioners contain calcium salts (such as calcium sulfate). They increase the mineral content of the water.

I read your message that soft water is bad for dough and got sick ... in our city the water is not just soft, but super soft ... and what to do about it? Maybe you should replace the water with milk or not completely?

Milk I think has nothing to do with it. :) My bread also has its roof torn off, and it is also unclear where it started. Maybe the flour is to blame, which is the Quarter (we bought a lot, before that it was different), the yeast and water are the same, we always sow flour! and we weigh, moreover, I, my daughter and my husband alternately prepare bread according to the same recipe, and for the last three weeks the roof has been torn off, although even the density of the bread is different. It can be seen that "from the same torment, but the wrong hands." This does not change the taste of the bread. It's just strange somehow and I don't understand what it depends on

sorry, I'm here with another problem. when the dough goes and the top of the loaf is baked, normal, and then it seems to fall off and it turns out as if someone pressed the top into the loaf? why, who will tell you!

Plenty of water!!!
Reading the FAQ (manual) #

Let's count:

Liquid 310 + 15 + 15 = 340 ml.
Dry and flour 500 + 80 + poppy seed, sesame = 580
For 580 grams of flour, you need 390 ml. water. But if we take into account that coarse flour (heavy!), Then the amount of liquid could be increased, the dough should be soft during kneading! Look here about the whole grain flour dough “Whole grain flour gingerbread man. Master Class" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0

The calculation of yeast is as follows: for 100 grams of flour, 2 grams of fresh pressed yeast is taken, and if the flour is heavy, then their amount can be increased by 20-30%. That is, for 580 grams of flour, you need 12-14 grams of yeast. You put in all 18 grams !!!

It should also be borne in mind that poppy seeds and sesame seeds also took liquid from the dough, which was already small.

There can be several reasons for cracked bread:
- the dough is steep, little liquid and difficult to lift
- there is a lot of yeast, and they partially played a positive role here, raised a tough dough
- the dough has stood under proofing, has doubled, and the time has not yet run out.

I recommend that you go through all the topics indicated here. Bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

Can the roof burst if the apartment is cold (20 degrees)? Recently we moved to a new apartment and here the roof of the bread almost always breaks, either a coincidence or not. I have a feeling that despite the fact that I pour warm water, the dough is still cold and it does not have time to really stand. And when baking begins, then from a sharp rise, the bread breaks. Am I right?
What is your temperature in the house? Or does the bread maker create its own "microclimate" and the ambient temperature is not a hindrance to it?

The temperature inside the bucket in cotton should be 26-28 * C at proofing, this is enough to rise the dough.
When baking bread, T * is kept in cotton at about 180-180 * C.

If in doubt, check T * with a thermometer.

Warm water is not an indicator. I pour plain tap water or kefir from the refrigerator. It is important to have a dough temperature of 26-28 * C., it is created by the heat from the oven inside during heating and additionally from the friction of the dough during kneading.

The roof is torn from the quality of the dough, proofers. Check the quality of flour and bread recipes at a new location. Be sure to check the flour / liquid balance when kneading, the dough should be soft (but not liquid).

That is, it turns out that all the recipes from the book are nonsense?

not all, but it does happen. Sometimes translators sin, sometimes "developers" of recipes. Someone will incorrectly count the amount of flour in the cups (and these cups in different ovens may differ), and someone will simply mix up, say, the quantities. For example, I have come across recipes for pizza dough, where there is a clear lack of water, the dough will turn out too steep. And these recipes are offered as the most correct! I have come across recipes where the comma in quantity is misplaced. If you do it according to this recipe, it will turn out, sorry for my "French", garbage. This is ONE.

The recipes on the forum are in most cases really worked out in practice. And not by one user. It's TWO.

Flour can have different moisture capacity (depending on the type of wheat, quality, storage, etc.). For example, when using flour from different manufacturers, under different storage conditions, 500 g may require from 290 to 350 ml of water. Wow scatter? Therefore, you just need to know what characteristics the correct test has (kolobok rule). This is THREE.

PS Knowledge of the basic rules will allow even the recipe from the book to be used, correcting it closer to reality.

We will try
Honestly, I expected that it would be possible to leave the bread maker overnight and so far I did it))) and in this case, not to watch the bun
I tried another recipe - for 450 g of flour, 240 ml of milk! Also a little curved roof.

It turns out that the amount of water (milk) affects only the shape? If with 240 ml it can work with 320 ml too!

It turns out that the amount of water (milk) affects only the shape? If with 240 ml it can work with 320 ml too!

With such a bumpy roof, the bread inside is dense, this is an indicator that there was not enough liquid

For 450 grams of flour, a normal dough (soft but not liquid) is required for about 300-320 ml. LIQUIDS (water).

It is best to focus on this bookmark 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 and further adjust the flour / liquid balance depending on the moisture content of the flour, the type of flour, and so on ...

[Admin]

put aside the book and bake according to forum recipes - they are closer to life. And you can always consult on them, almost on-line.

Theory, theory and theory again! (Baking manual, kolobok rule, wheat kolobok master class). And the application of theory in practice!

All this is necessary if suddenly it turns out that your local sellers are selling damp flour, because it is heavier

Admin,

I don't seem to take it by weight)))

Do you think flour has a stable moisture content in your home? The moisture content of flour depends on many reasons and is constantly changing - the weather is damp (dry) outside, the storage location in the kitchen, balcony, and so on ... the amount of moisture and how much liquid to put in the dough depends

Why do we buy sugar in a package, but at home it turns into a lump? Because sugar (like flour!) Absorbs moisture very strongly, which is what sellers use.
After all, if the dried sugar is weighed, it will already weigh less than the one stated on the label.

Wheat flour of the highest grade from different manufacturers, which is stored in the kitchen, requires slightly different amounts of liquid, but everything is spinning about 320 ml per 500 g of flour.

I tried it on your advice - though the flour was 450 g, the result is already much better))) thanks!

True, now the bread is so huge that I think it is necessary to make the size not L, but M
Otherwise, the toaster does not fit!
Now you have to learn to be quick

Admin hello !!! I immediately apologize if I climbed in the wrong place, but I ask you to help me, since this is my first time on this forum !!
In general, I bought myself X / P SATURN ST-EC8773 Manchet her instructions for breads are very incomprehensible and small! Therefore, I ask you to help me find the optimal amount of ingredients for a simple regular bread weighing 600 grams of loaf. Help please, otherwise my top is completely white (although I fry on the French function), then the top undermines (but this is not cretical). Rum, how much flour, water, etc. do I need for a loaf weighing 600 grams ??? I really hope for your help !!

Admin hello !!! I immediately apologize if I climbed in the wrong place, but I ask you to help me, since this is my first time on this forum !!
In general, I bought myself X / P SATURN ST-EC8773 Manchet her instructions for breads are very incomprehensible and small! Therefore, I ask you to help me find the optimal amount of ingredients for a simple regular bread weighing 600 grams of loaf. Help please, otherwise my top is completely white (although I fry on the French function), then the top undermines (but this is not cretical). Rum, how much flour, water, etc. do I need for a loaf weighing 600 grams ??? I really hope for your help !!

Well, let's go get acquainted ... with the basics of kneading and baking bread
Here you will find almost all the information to begin with, we read VERY carefully, especially the BAKING MANUAL, and master classes on koloboks "The bread did not work out again, I did everything strictly according to the recipe. What could be the matter?" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

Try this Wheat Bread "The Simplest White Wheat Bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83080.0 , here is all the information you need