December 22, 2016 - 5:55am
Bread has a huge split at the side - is it the flying top?
I have been consistently getting a hug slit at the side of the bread. I have been following the recipe from:
http://www.kingarthurflour.com/recipes/classic-sandwich-bread-recipe
I am baking in a convection oven at 150C for 33 - 35.
I am doing the first rise for 1 hour and second rise also for 1 hour. Testing the first rise using the finger poke test and second rise using the finger press test. Everything seems to be fine, but I am not able to overcome the side-split problem.
Am I over proofing or under proofing the dough or is the flour quality problem? I am using AP flour which has around 10% protein. I added 1 tsp of vital wheat gluten powder.
Please help. TIA.
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Hasn't been scored.
Crusted over too quickly so gas escaped from weakest point which will be the side.
Perhaps a tad under proofed (but more likely the first two).
1. Score the dough
2. Introduce some steam into your oven.
Thanks Lechem, hasn't thought of scoring, but mine is a single rack microwave-convection oven. How do I introduce steam in such a case? I have been googling for this. Or else should I spray the top with water before baking?
Now I'm not sure about a microwave convection oven but the usual way is to pre-heat the oven and a metal drip tray then just after putting the dough in one would pour water into the tray. But I'm not sure if this would work with your method of baking. Spraying could be an option for you. Definitely when first put into the pre-heated oven then possibly again after 10 minutes?
Earlier I tried other recipes but have never seen the flying top case. I will check my luck with spraying. thanks
how do we identify if a recipe calls for scoring of the bread or steaming? The recipe hasn't mentioned it, and for amateurs like us is it a trial and error game or is there some way in which we can make out that we should score/steam before baking?
Will benefit from scoring and steaming. Unless its a specialised loaf then you can't go wrong. Score Just before putting in the oven. Create steam while it is baking. At least for the first 20 minutes as that is when the oven spring happens. After which you wish for it to crust over.
You have educated me. Btw the bread crumb was good and was tasty too. Thanks.
My pleasure.
Enjoy!
It is a raisin loaf with a bit of sugar added for sweetness. I made a score on the top but got distracted for a few minutes before I put it in the oven and so I think it healed itself and then split at the weakest point.
Still delicious. I figure it just adds character to the loaf.
I usually make a single split the length of the loaf when I use a tin.
I see your recipe says to cook at 350F. That is about 180C (not 150C).