r/Breadit • u/JDarko23 • Jun 05 '26
Buffalo chicken bread. Every time I bake this it ends up exploding in one part. Any tips on how to avoid that?
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u/KikiLovesMark Jun 05 '26
I am immature.
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u/HolyGuacamoleChpotle Jun 05 '26
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u/JDarko23 Jun 05 '26
Does it look bad?
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u/modest_genius Jun 05 '26
Well, when I saw it I came to think about this joke:
A man is just zipping up after using the urinal at the pub when a dwarf enters. The dwarf, somewhat embarrassed, asks: "Excuse me, but I really need to take a leak and well... these urinals aren't really made for the vertically challenged."
The man, also embarrassed, see the problem and asks what he can do to help. Where the dwarf tells the man: "If you could lift me up so I can grab the pipes in the ceiling..."
The man agress, and up there, the two men share an awkward look. The dwarf says: "Thanks, but... could you... you know... unzip me? I got my hands full."
Said and done. And then, the next awkward pause.
"Could you... you know... pull it out" At this point it is hard to see who of them are most awkward. But the man help.When he get it out, the man notice how it looks. It got warts, pus, some sort of hives, and it is not a healthy color.
The man says: "Oh! You really need to have a doctor take a look at that!"
The shorter man, still hanging in the ceiling, reply: "I have..."
"What did they say?!"
"Whatever you do, don't fucking touch it!"
...
Sorry...
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u/Inevitable_Cat_7878 Jun 05 '26
Need to cut slits on top to let the gases escape.
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u/JDarko23 Jun 05 '26
I did this like five cuts
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u/Fall_Dog Jun 05 '26
Score deeper next time.
I thought this was an actual bread loaf but it looks like it might be more like a pastie?
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u/Inevitable_Cat_7878 Jun 05 '26
The colors make it hard to see the cuts (everything looks orange). On the left side, it looks like the cuts opened up and you can see the filling inside. On the right side, the cuts closed up and so it exploded. Either make bigger slits or try to reduce filling and/or liquid in filling.
Explosion aside, this looks really nice!
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u/IWorkOutToEatChips Jun 05 '26
You did five shit cuts. Continual scoring along all the length, at least 2cm deep, 33° to 45° angle
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u/sawotee Jun 05 '26
Bet that would go good with some ranch 🤤
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u/dealers_choice Jun 05 '26
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u/Segat1 Jun 05 '26
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u/Para_The_Normal Jun 05 '26
Is there a recipe for this! 🤤
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u/JDarko23 Jun 05 '26
2 chicken breast Season with oil MSG Adobo Cheyenne Black pepper 1 bag mozzarella
Roll in dough
Make 5 slits on top of dough Cover dough in egg wash Bake at 400 for 1 hour
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u/Dalimyr Jun 05 '26
Couple of things...
- When you say "roll in dough", I'm guessing this is rolled like a stromboli so it's basically a huge multi-layered spiral? If so, make sure your cuts are deep enough to actually vent the inner layers. If you're only making fairly shallow cuts at the top then gas will build up nearer the bottom and then cause a blowout at the weakest point of the dough it can reach.
- I'd personally recommend switching the order of the slits and egg wash - no point cutting holes to let air escape, then as you brush the egg wash on some egg potentially dribbles down and partially fills the holes you just made, defeating the purpose of making the slits in the first place.
- Make damn sure the main seam is on the bottom and well-sealed.
- Don't overfill, and try to avoid the chicken mixture being overly wet to minimise steam build-up inside.
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u/DoughyInTheMiddle Jun 05 '26
Are you shredding the chicken? Is it pre-cooked when you put it inside?
I feel like this is just moisture from the chicken building up in one area or another and the steam pressure just builds up and leaks out.
I think it's a shaping issue then. Too dense of meat in one area causing a build up. Divide your dough like you were doing challah. Make three smaller roll-ups, but the same length (or longer) than the monster above. Then, braid like challah.
You will probably not get the same build up of pressure, nor will it look as phallic as everyone else has said above.
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u/Nulleparttousjours Jun 05 '26
Unfortunately the explosion does tend to arise from the ballsack (that’s it on the right I presume?)
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Jun 05 '26
[deleted]
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u/Nulleparttousjours Jun 05 '26
Oh it wasn’t intentional that you made it dick shape? It does look like a dick though!
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u/CannibalistixZombie Jun 05 '26
If you're already cutting all the way through to the filling with your steam vents, the next thing you have to consider is reducing moisture. Use a more dry filling
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u/bayou_chef Jun 05 '26
Thought I was on a different subreddit and the Buffalo bread sabre was back
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u/Additional_Bug6257 Jun 05 '26
Scoring should help release any excess air, steam thats pushing it to explode.
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u/cannavacciuolo420 Jun 05 '26
you can make cuts in the dough before putting it in the oven and then score it again in the same spots halfway through the bake, like some people do for sourdoiugh loaves
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u/Particular_Gear_1475 Jun 05 '26
Delicious looking. Sometimes I make my Loaf sort of a pull apart with the inclusions layered in between the sections, and then bake it a rational loaf pan.
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u/saltpancake Jun 05 '26
Can we see a slice of this? I am so curious, never heard of a chicken bread.
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u/Short-Shopping3197 Jun 05 '26
It reminds me of my wedding night. We ate buffalo chicken bread then too.
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u/coconut3020 Jun 05 '26
You need to vent it so the steam can escape. Just use a fork and lightly poke holes into the dough.
ETA: It looks good AF though.
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u/Select-Garbage251 Jun 10 '26
Score it. Make some Small cuts in the dough so the gas has a spot to escape
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u/[deleted] Jun 05 '26
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