March 9, 2016 - 7:54am
doughy streaks in the bread
Hello,
I am new to baking and live in India. Baking breads at home is slowly catching up here :).
I had been trying to bake a whole wheat bread. As per the recipe I used 2 cups whole wheat flour, honey, salt, gluten and yeast in the given proportions. But I always end up with the streaks as shown in the pic. Is it because I am underbaking or is it the proving problem? It tastes very good and chewy too.
I kneaded for 12 minutes and since the recipe is a one rise recipe, i let it rise for 1.20 minutes. Used the sponge method initially before mixing the whole flour.
Please suggest what I am doing wrong.
TIA
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knowing the full recipe and method you use is likely to allow people to offer advice that is more specific to your bakes.
here is the link to the full recipe: http://anoregoncottage.com/whole-wheat-sandwich-bread-101/2/
hope it would do. I mixed the ingredients and kneaded by hand. let me know if more information is required, since I am a newbie here and also in making bread :)
it's a "Dorris Grant" type of recipe, but 350°F for 30 minutes is not hot enough and not long enough by my reckoning. I'm fairly sure that the "streaks" you're seeing are caused by the knife sawing through as you cut it.
The recipe here: http://www.bbc.co.uk/food/recipes/doris_grant_loaf_16985 suggests 400°F/200°C. I'd give the higher temperature a go next time and do the "hollow knock" test after 30 minutes - if it sounds OK, the put it back in for another 4-5 minutes without the tin...
-Gordon
Thanks Gordon, I will try it out at a higher temperature and will post the results.
The loaf is fully cooled before cutting into it. For wholegrain breads, leaving it overnight works a treat. That might well solve the streaks problem.
Thanks Reynard. I had always been too anxious to checkout the results. I will be more patient next time :).
Thanks :)
I am interested in this thread as many of my loaves have had this 'gummy' consistency to them. Maybe not as much as in your photo, but I have never achieved a fully decent rye or wholemeal sourdough bread that hasn't been done in the bread maker; I've been close but not 'quite there' yet. I bought a stainless steel dome to try again in the big main gas oven (which was where most of my failures were). Normally now I either bake in the mini-oven or adapt the recipe for the bread maker.
As per Gordon, I have baked the bread using the same recipe at 190 C for 37 minutes. Reduced 10 degrees since mine is a convection oven. And sliced it only after completely cooling it down maybe after 3 - 4 hours.
You can see the crumb here - https://goo.gl/photos/2ZNaxdLUZM6BKD846
Should I bake it for few more minutes or is it my flour quality which is causing the kind of crumb shown in the picture? My flour has 12% protein content and added 1 tablespoon of gluten for 2 cups of flour.
and if you're happy with the crumb then why change it?
For reference, I bake my wholemeal loaves at 250°C for 12 minutes then down to about 210°C for another 20-25 if baking them in the fan ovens, or a fairly constant 220°C for 35 minutes in the Rofco oven, but I like them with quite a dark crust.
edit - the flour I use also is 12% protein. I don't add anything - flour, water, salt & yeast... I autolyze (soak the flour and water together) for some 2 hours before kneading & adding the yeast & salt.
-Gordon
if the internal temp of the loaf has reached ~95 C or so, your loaf should be done (i.e. not under-done). Baking for a few more minutes is primarily about your personal preference. As Gordon noted, more time will give you a darker (also known as "bolder") crust. In my case, unless I'm baking to fulfil a request, I bake any given loaf more or less dark according to what I feel like on that particular day.