May 8, 2020 - 10:15am
So what happened?
I have made this Buttermilk bread before but this time this happened. The only thing I changed was I am using a USA bread pan instead of the Pyrex. First rise was good like always and the second was almost up to where it normally is.I wroth this off due to using a different pan. I did the normal 2nd knead and poke as normal. Just asking if I need to change anything
Tnx
Rick
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Oh I forgot, I also used bread flour instead of AP.
This one sided bloom happens from one side of the oven being hotter than the other.
Loaf must be dead centre. Find a 'usual spot' on the shelf. One centimeter toward the door or the heat or walls will give uneven top.
You can also bake 25 degrees C cooler and 10 mins longer, or pre-rise slightly more.
If my calculations/Google are correct lower the 350degF to 275F and go for 40 min. I might try this since I still have to go to 190F
325 degrees F is Gas Mark 3.
I bake sandwich loaves at Gas Mark 3.5 for 50 minutes. 40 leaves them underbaked. Sometimes I turn up to 350 GM4 for the last 10 minutes for colour.
I prove them well over the tin. Oven rise should be no more than 10% for even shape in a domestic oven. No slashing required but it does help.
You can try cold starting too. Works for me!
Nice Loaf. I see you have your system that works for you. Trying to get where you are. I will give the lower/longer bake a try.
Rick
Sometimes this can happen with a loaf baked too soon. You could also try a vertical slash down the middle to direct the expansion.
I will try this also. My son says only change one thing at a time
Here’s my contribution to the lopsided bread post.
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Sweet!
Its gone 'Tetsuo' on you! (See: Akira)
Was the new or old flour bromated, and the other not?
I have no idea what Bromated is. The Bread Flour was Gold Medal on mine.
whether the flour is bleached/unbleached, and or bromated/unbromated.
In the US, on the "official" ingredients list, under the official Nutrition Info box (on side or back) it might list potassium bromate if it is bromated.
If my memory is working, Gold Medal "Better for Bread" flour is unbleached and unbromated.
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Changing from AP flour to Bread flour, might have caused it to need more water. So if you used the same amount of water and flour as before, then the dough would have been "effectively" "drier" than before, and that could have caused the top crust to harden sooner.
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Can you confirm that it was cooked in the exact same oven as before?
Same oven as before. Only major difference was Pyrex to USA Bread pan.
No water...buttermilk
Ahhh now that you mention that I did notice that this batch was noticlbly on the dry side compared to the previous batch. It is just that I have a good about of Bread flour that i want to start using it up. I do know that it won't go bad for a while but just seeing what I can use it for.
Tnx
Rick
So, you rise it in a pre-warmed but off oven, turning every few minutes. This rises it quickly without overproving or splitting and keeps it even.
Start bake low until fully risen. Turn up heat to match desired crust texture. I leave it on low for super soft.
Find your 'magic spot' on your shelf.
Place a baking tray at the bottom of the oven to spread the direct heat.
Thanks, this is one more thing I have to try. Never know about heat to match crust. Still learning and thanks. Slowly getting to something that will work for me every time like a few on here have
Rick
As you can see it did not split but rose a little more controlled. I let it 2nd rise to about an inch over the lip then in the pre-warmed oven. As you can see it rose a lot during baking. Is there a way I can slow this crowning down or maybe split it into two loafs and see what happens. Just asking before I try.
Thanks
Rick
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Do you have a convection oven?
Not a convection, just a regular gas fired.