Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 08-03-2004, 02:31 AM
ron doctors
 
Posts: n/a
Default bread burst sides

I have been baking bread for a long, long time and keep finding that
the top and sides will split open erraticaly. I put cuts in the top
and they help but often I get an "explosive" look to the loaves. I
bake on a stone in a 425 oven and then change to 375 after 15 minutes.
I bake two loaves side by side. The bread is a 60/40 mix of white and
whole wheat hard high gluten flour . I do all the processing by hand,
the first raise is overnight in a cool kitchen. The yeast is from a
starter that I made years ago.
It is fantastic bread with a great sour taste but I would like more
conmtrol over the appearance.
Ideas please or questions...
Thank you .

  #5 (permalink)   Report Post  
Old 16-03-2004, 12:50 AM
wesley
 
Posts: n/a
Default bread burst sides

On Sun, 07 Mar 2004 17:31:47 -0800, ron doctors wrote:

I have been baking bread for a long, long time and keep finding that
the top and sides will split open erraticaly. I put cuts in the top
and they help but often I get an "explosive" look to the loaves. I
bake on a stone in a 425 oven and then change to 375 after 15 minutes.
I bake two loaves side by side. The bread is a 60/40 mix of white and
whole wheat hard high gluten flour . I do all the processing by hand,
the first raise is overnight in a cool kitchen. The yeast is from a
starter that I made years ago.
It is fantastic bread with a great sour taste but I would like more
conmtrol over the appearance.
Ideas please or questions...
Thank you .


Burst breads as you describe are generally the result of an inadequate
amount of time being allowed for the formed loaf to rise before going into
the oven.



-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
-----== Over 100,000 Newsgroups - 19 Different Servers! =-----


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Short Rib Sides? The Ranger[_2_] General Cooking 26 06-02-2008 06:03 PM
2 Sides Of The Holidays [email protected] Vegan 1 04-12-2005 11:27 PM
Triple Berry Burst Duckie Recipes 0 23-09-2005 11:19 PM
2 Sides Of The Holidays Fidyl Vegan 1 04-12-2004 06:04 PM
?Loaf pan material-effect on browning sides of yeast bread? Mabry General Cooking 3 01-01-2004 04:24 PM


All times are GMT +1. The time now is 12:24 AM.

Powered by vBulletin® Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Copyright 2004-2019 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017