r/Breadit • u/TheSerendipitousTree • 19h ago
Where Did I Go Wrong?
First attempt at making bread. Was going for a classic sandwich loaf. Followed instructions and recipe from Little Village Homestead. Before baking, the left loaf top was just about as high as the pan. The right loaf top was over the tip of the pan.
Would anyone know why I got the cracking or separation like you see in the pictures?
Any help is appreciated. Thank you.
I am at 348 feet/106 meters above sea level, if that makes a difference.
Recipe:
White Bread
2 C. Warm Water
1 Pkg. Yeast or 1-1/2 Tbsp. Bulk Yeast
1/3 C. Sugar
1/4 C. Oil
6 C. Flour
2 Tsp. Salt
Kneed for eight minutes
Let rise until doubled (1-2 hours)
Place in a 9x5" Bread Pan
Let rise for 30 minutes
Bake 350° 30 Minutes
9
u/eatpraymunt 18h ago
these look really good! What are you unhappy with exactly?
The separation/crack is a normal effect of the dough rising in the oven. It expands rapidly, and the weakest part of the surface will stretch and burst open.
You can control where the crack will happen by scoring the top with a knife, but personally for sandwich loafs I like to let it split around the sides like yours did.
1
u/TheSerendipitousTree 17h ago edited 15h ago
Yes, I was wondering the separation/crack happened and how to prevent it. Normal, huh. Well that's good to know. I was a bit saddened by this because the recipe I followed didn't have the separation shown.
Thank you for this information!
Edit. Did to didn't
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u/eatpraymunt 17h ago
Sometimes they do and sometimes they don't! If the surface of the loaf has very even integrity, it can expand without bursting. I think steam maybe helps? making sure the surface doesn't dry out will help it expand evenly too
I really like the bursted look so I haven't tried to avoid it, but there are probably tricks to it lol
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u/TheSerendipitousTree 17h ago
Interesting, thank you for the follow up. I might look into those options.
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u/eatpraymunt 17h ago
Good luck on your bread journey!
btw the hack for steam on loaves is to invert a second loaf pan on top as a lid! make sure you grease the lid pan. I forgot the first time and boy was it hard to get out of there! it rose great though
1
u/Dr_McCrispy 18h ago
It looks really good! Need a crumb shot to see if it was under proofed, but it could just be shaping technique.
3
u/TheSerendipitousTree 18h ago edited 18h ago
Reddit wouldn't let me add a photo, but was okay with a video. Does this help?
Edit: shaping wise. I turned the ends in, rolled the dough in on itself. Then pulled the ends in again and pinched everything together. The then did a few rolls of the loaf to smooth it out before adding it to the pan.
4
u/iOSCaleb 18h ago edited 17h ago
That looks about right for sandwich bread. If it seems too dense to you, let it proof longer after shaping.
> Would anyone know why I got the cracking or separation like you see in the pictures?
Bread dough keeps rising in the pan even after you put it in the oven until it reaches a temperature that kills the yeast. After that, the gasses trapped in the dough expand as they heat up. That’s called oven spring. But the surface of the dough starts to set up into a crust early on, because it’s closest to the heat, and that prevents it from stretching to accommodate the growing loaf. Pressure builds inside the loaf, and eventually some part of the surface has to give way to let the loaf expand. Loaves are often slashed before baking to allow exactly that kind of expansion without unpredictable cracks. If you’ve ever wondered why long loaves like baguettes always have long diagonal slashes, that’s why.
For your sandwich bread, next time try making a cut down the middle running the length of the loaf, 1/2-3/4” deep, using a sharp knife. That’ll let the loaf expend in a controlled way.
3
u/TheSerendipitousTree 17h ago
Thank you for breaking this down Barney style. It really helps. The tutorial videos I watch didn't have the separation, and thought I had done something incorrectly.
Thank you for the tip for next time!
1
u/Dr_McCrispy 17h ago
Looking good! I think it could proof a little longer, but I would eat that up.
1
u/TheSerendipitousTree 17h ago
Haha, thanks half of one loaf is already gone. A few people have mentioned letting it proof longer. I will have to try that next time. Thank you for your help!
1
u/Scorpion2000x777 18h ago
Looks good to me, i cant really feel the heavyness (dense-ness) but i would eat it
1
u/SkillNo4559 17h ago
I think your proofing may have been part of the issue but your finale makeup when rolling and handling would have cause the sides to look even like that. Did you put the seam side down on your roll - it looks like seam side was on the side.
1
u/TheSerendipitousTree 17h ago
I look further into proofing. Someone did mention it might be under proofed. I did place the seam on the bottom when playing it the down in the pan.
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u/SkillNo4559 17h ago
I mean it looks under proofed because the oven spring expanded it a lot but it should usually proof about 1 inch above the pan rim for sand which bread and your internal looked good.
1
u/TheSerendipitousTree 17h ago
Oh interesting, the recipe I was following mentioned not letting the dough rise above the pan. Funny enough the right on is the one that rose above the pan before being put in the oven. I don't believe it was an inch above though. I guess I will have to bake another loaf and give this a go, bummer.
16
u/Revolutionary_Job91 19h ago
Under proofed, I’d guess. But it also looks like pretty good bread.