December 16, 2020 - 1:54pm
What did I do wrong?
This is from a "soft" bread recipe I have made before for mainly doing rolls. I think I may have added to much liquid.
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This is from a "soft" bread recipe I have made before for mainly doing rolls. I think I may have added to much liquid.
Donald, you are an artist! A perfect mushroom...
We will need much more information to comment on the bake. But water is definitely not your problem. With a few exceptions, the crumb looks very nice.
Danny
I'm tripping...
This is the recipe, except I added 1 large egg, and only 1 Tbsp. of sugar.
I did the bread machine in the dough cycle.
Might be something in that too! Egg has water and fats plus protein. If adding an egg it might be a good idea to reduce some of the oil and water. Exactly how much I'm not sure but it's something to look into.
Edit: just looked up the composition of an egg. It's about 76% water and 10% fat. The rest is protein and other things. Might be a good idea to weigh the egg after cracking it open and work out how much water and fat us being added. Then reduce the water and oil you're adding to the recipe.
I think what may have happened is shrinkage in the loaf pan but because the top rose very well and spread just the sides in the pan shrunk back. Where it shrank there's over hydrated parts of the bread which are more doughy. The top having the oven spring and spread baked through well. The dough left in the pan didn't have a chance to bake through properly and when taken out the oven shrunk back. Lower the hydration a bit, make sure it's baked through properly and instead of taking it out the oven too quickly just turn off the heat, crack open the oven door and allow it to cool more slowly. After 10-20 minutes take it out the oven to finish off cooling.
Thanks, I'll try that next time.
Love the shape for a mushroom topping! So cute!
Most likely the dough was proofing too long before being baked. Bake before it gets high enough to droop over the edges and is still supported. If the dough is proofing too fast for you and getting too puffed up, take out the dough, deflate and reshape for another proof. You could also try less hydration and or less yeast. Get the bread out of the tins quickly after baking. One side looks a bit under baked, bread machines! Recipes are so exacting in those things!
TIP: when I add eggs, I drop the egg white in the measuring cup first, then add water to the required level. Beat lightly with a fork before adding to dough bowl. The yolk can be done the same way....dropped into the cup first before the oil is added, blend with the same fork before adding. :)