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    • Profile Photorana
      Participant
      @ranarighton
      Post count: 5

      Hi everyone,

      Has anyone had an issue with bread exploding or cracking? We’ve tried increasing the steam in the first part of our bake, to help keep the crust softer for longer, but we are still getting a few exploding and cracking. The loaves that crack also tend to be underbaked.

       

      Thank you!

    • Profile PhotoZziwa
      Participant
      @kamos-bakehouse-ltd
      Post count: 49

      Please share us with your recipe and a summary of the process

      Errors could arise from the recipe or the process

      And elaborate more what you meant by underbaked

    • Profile PhotoCarel
      Participant
      @supercarolus2
      Post count: 14

      Send some pictures please.

    • Lin Carson, PhD
      Keymaster
      @lin-carson
      Post count: 41

      Yes @ranarighton, we need pictures. I wanna see what you mean.

    • Profile Photorana
      Participant
      @ranarighton
      Post count: 5

      Thanks. Here are some photos.

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    • Lin Carson, PhD
      Keymaster
      @lin-carson
      Post count: 41

      Where are you at @ranarighton? If you haven’t run a thermal profile, I’d like to send you one to run so that I can look at your thermal profile. It is absolutely in your baking process.  What are you temperature and times for the zones (if any).

    • Profile PhotoCarel
      Participant
      @supercarolus2
      Post count: 14

      Wow
      Can you please also send the recipe and method.
      I’ve seen something similar, but not that extreme.
      I think far too little or no post-proofing.
      And / or the dough, which came from a very cold refrigerator, or perhaps a freezer, was put directly in the oven.
      Which made the crust well formed on the outside, but the dough was still rising on the inside.
      If the crust is quite thick, there can be considerable pressure on the inside of the bread, and that pressure has to go somewhere.
      So then the bread explodes.
      First, tell me how you work.

      Regards
      Carel

    • Profile Photorana
      Participant
      @ranarighton
      Post count: 5

      We are based in London. All our products are gluten free. Does the thermal profiling work in the same way? Thanks

    • Profile Photorana
      Participant
      @ranarighton
      Post count: 5

      As our breads are gluten free, proving makes very little difference. The loaves aren’t taken from the fridge, and the dough is at room temperature. Thanks

    • Profile PhotoCarel
      Participant
      @supercarolus2
      Post count: 14

      ?????
      Can you tell us what the recipe is?
      And how do you process it?

    • Lin Carson, PhD
      Keymaster
      @lin-carson
      Post count: 41

      @rana Your issue is strength and an unbalanced chemical leavener. That’s why the explosion. The yeast wouldn’t do this. If you do not feel comfortable sharing your recipe (just know that this is public domain, and no NDA would work here), please feel free to reach out to our BAKERhelp section. But unless you reveal what your leavening acids are, we cannot help you here.

    • Profile PhotoCarel
      Participant
      @supercarolus2
      Post count: 14

      Thanks Lin

    • Profile Photorana
      Participant
      @ranarighton
      Post count: 5

      Thanks very much for your message. We don’t use a chemical leavener. All our breads are sourdough, made with naturally gluten free grains. Our breads are simple, a range of gluten free flours, tapioca starch, potato starch, xanthan gum, salt and the sourdough. We’ve never had this issue before, and we’ve been baking for 4 years. It’s just suddenly started happening.
      I hope this helps, but please do let me know if you need more info

      thanks For your help.

    • Profile PhotoCarel
      Participant
      @supercarolus2
      Post count: 14

      Dear Rana

      Has something changed in your working method?
      Especially look at the little things like
      New cleaning products or method.
      Or another supplier of one of the raw materials.
      Has anything been fixed lately?
      How is the temperature in the bakery?
      Do you have the dough temperature well under control?
      Is the thermometer still working properly?
      Has anything changed in how you handle the leaven?
      Maybe it is one of the cleaning measures you take because of the corona?
      Let me know.

    • Profile PhotoSamuel
      Participant
      @samuelmusyoka
      Post count: 1

      What is the main reason for this defect?

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