Whats up with my bread?

[Dr Murdoch]

Every loaf that I do comes out looking like its wearing a dodgy wig! With all the parameters I could change i'm not sure where to start!

This is a typical loaf of mine: -



Whats happening? Some of the crust is fine (see right of loaf), but other parts its 'coming way' from the main loaf (see left of loaf).

I'm using a Panosonic jobby, happens with all types of flour. Following the recipes to the tee

[otherman]

I'd say it's rising fast while cooking. Give it longer to rise before baking?

[Dr Murdoch]

otherman said:

I'd say it's rising fast while cooking. Give it longer to rise before baking?

Thanks

I don't think I can change that on the settings? Or can I?

Thinking about it, too much yeast?

[AndyHCZ]

It's because that's a hotter side of the bread machine. You need a consistent heat throughout get a consistent bake.

[Riley Blue]

I get the same from my Panasonic. I don't think there's anything that can be done about it.

[AndyHCZ]

Maybe try some foil or something outside the tin on that side to deflect some of the heat?

It's much better to make the bread without the bread maker though

[530dTPhil]

Which bake time are you using? I make wholemeal and granary on a five hour bake and rarely get that problem with a Panasonic.

[Smelly Sox]

That looks exactly how mine come out. I think it's great, what's your problem?!


Is there a thread for bread machine recipes?

[Dr Murdoch]

530dTPhil said:

Which bake time are you using? I make wholemeal and granary on a five hour bake and rarely get that problem with a Panasonic.

Yup 5 hour setting, maybe its the flour or yeast i'm using.

[Dr Murdoch]

Smelly Sox said:

That looks exactly how mine come out. I think it's great, what's your problem?!

Well, it should be like it is to the right, but all the way round not just on one side/end.

[AndyHCZ]

It's the heat - the side closer to the element is hotter, causing that side of the bread to rise at a faster rate. This causes the 'split' in the loaf you're seeing.

If you want to test it, try the next loaf on a mix/knead only cycle and bake it in an oven.

[Dr Murdoch]

AndyHCZ said:

It's the heat - the side closer to the element is hotter, causing that side of the bread to rise at a faster rate. This causes the 'split' in the loaf you're seeing.

If you want to test it, try the next loaf on a mix/knead only cycle and bake it in an oven.

Cheers Andy, it might not be the heat after all. I tried another loaf last night with 1/4 tsp of extra yeast, and it appears to have solved the issue....

[AndyHCZ]

Hmm that's strange - a split loaf in one area is normally due to it rising at a higher temperature.

Did the loaf rise as much generally as normal?

[Gandahar]

Using a machine to cook bread is like driving a Prius rather than a TVR which is proper breadmaking.

I think a PH foodmaking competition is in order.

[Shaw Tarse]

Gandahar said:

I think a PH foodmaking competition is in order.

Wow, I'm surprised that's not been thought of before!

[Gandahar]

Shaw Tarse said:

Gandahar said:

I think a PH foodmaking competition is in order.

Wow, I'm surprised that's not been thought of before!

Let me rustle one up.

It's something everyone can do, and has the benefit we can have two classes. Hand and maker.

[truck71]

This came out of the breadmaker a few minutes ago, what's interesting is the photo on the side of the machine showing symptoms of the OP's issue. I find if I put a bit more oil/water in than the recipe suggests the bread is a better texture and doesn't split at the top. Slices more easily as well.

[Riley Blue]

A problem solved - thanks.

Does any other Panasonic user find that heir bread sometimes rises more at one end than the other?

[PositronicRay]

My wholemeal sometimes looks a bit lopsided. I don't mind it though. French bread often has big holes in it. I've started using lard instead of butter this seems to help.

[Smelly Sox]

PositronicRay said:

My wholemeal sometimes looks a bit lopsided. I don't mind it though. French bread often has big holes in it. I've started using lard instead of butter this seems to help.

Does it help to chop the butter up into small pieces?