quick help for bread

webitha

just a quickie
now i have been making bread by hand for a year or so now, and while it tastes delish very nommy, i cant seem to stop it splitting, when i take it out of the oven its split leaving one side taller that the other iyswim.
How do bakers do it so the top is even all round and more "bread" shape

any ideas please

webitha

no? anyone
ah well then i will just have to put up with mishapen but nommy bread :rotfl:

organic_wanabe

Sorry I can't help - I always make my dough in the breadmaker (400g flour). I then take it out and let it rest for 55 mins in my remoska pan and then bake it in the remoska pan but in the oven at 190C for 32 min. It always comes out a perfect round. I've tried it a few times in the remoska but find that the top burns a bit.

aliadds

Do you 'slash' the top of the loaf before proving?

kinkyjinks

webitha wrote: »

just a quickie
now i have been making bread by hand for a year or so now, and while it tastes delish very nommy, i cant seem to stop it splitting, when i take it out of the oven its split leaving one side taller that the other iyswim.
How do bakers do it so the top is even all round and more "bread" shape

any ideas please

I tried making bread for years using all different recipes and it never worked out. I invested in The River Cottage Handbook on bread and now make lovely bread. According to the book, bread that is well risen but an uneven shape is a result of :
Over proving;
Loaf not shaped tightly enough or;
Dough not supported enough during proving.

I hope changing one of these helps you, I'd guess at the loaf not being shaped tight enough. Or maybe none of the above and a hot spot in your oven if the bread is always the same uneven shape.

angelavdavis

I don't slash the top of mine. I just brush it with a little milk, sometimes sprinkle poppy or pumpkin/sunflower seeds over it and then prove it in the tin before baking.

webitha

kinkyjinks wrote: »

I tried making bread for years using all different recipes and it never worked out. I invested in The River Cottage Handbook on bread and now make lovely bread. According to the book, bread that is well risen but an uneven shape is a result of :
Over proving;
Loaf not shaped tightly enough or;
Dough not supported enough during proving.

I hope changing one of these helps you, I'd guess at the loaf not being shaped tight enough. Or maybe none of the above and a hot spot in your oven if the bread is always the same uneven shape.

that might be the answer as i normally just fold in into 3, tomorrow, i shall tightly roll, AND slash the top AND brush the top, it cant hurt right :D