pdxveg 2 years, 9 months ago said: crumbling crust Hi all, I'm new to baking and wonder why bubbles form just under the crust so when sliced, the top falls off. Otherwise, the overall texture and taste is great.
I'd appreciate any tips.
bluechillies 2 years, 6 months ago said: re-Crumbling Crust You might try to slash your bread on the top with a sharp kitchen knife or razor blade. It sounds as if you have too much gas in the dough so I would slash before the second rise and then let rise maybe a little shorter time than you normally use. If you letting your bread rise for 2 hours on the second rise I would cut that to 30-60 minutes. You only want it about 2" above the lip of the pan. HTH =)
sarinxr 1 year, 10 months ago said: About the crust Crust on bread could form for two reasons: (1) Over proving. Final proving time is too long. How do you know if you have overproved? The bread is very soft. Large bubbles forming and it can barely keep its shape. To check, lightly poke your dough. And if it springs back it is not ready. If it leaves an impression, it's done. (2) Your bread has caught a draft! Make sure that you cover your dough really well while it is proving. The cold air causes a layer of crust to form over your dough which separates when baked. Hope these help! Happy baking! :)
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pdxveg 2 years, 9 months ago said:
crumbling crust
Hi all,
I'm new to baking and wonder why bubbles form just under the crust so when sliced, the top falls off. Otherwise, the overall texture and taste is great.
I'd appreciate any tips.
bluechillies 2 years, 6 months ago said:
re-Crumbling Crust
You might try to slash your bread on the top with a sharp kitchen knife or razor blade. It sounds as if you have too much gas in the dough so I would slash before the second rise and then let rise maybe a little shorter time than you normally use. If you letting your bread rise for 2 hours on the second rise I would cut that to 30-60 minutes. You only want it about 2" above the lip of the pan.
HTH =)
sarinxr 1 year, 10 months ago said:
About the crust
Crust on bread could form for two reasons:
(1) Over proving. Final proving time is too long. How do you know if you have overproved? The bread is very soft. Large bubbles forming and it can barely keep its shape. To check, lightly poke your dough. And if it springs back it is not ready. If it leaves an impression, it's done.
(2) Your bread has caught a draft! Make sure that you cover your dough really well while it is proving. The cold air causes a layer of crust to form over your dough which separates when baked.
Hope these help! Happy baking! :)