Why does my bread always make a turn in my loaf pan? I’ve set it straight in the pan and it always does this.. I just pulled it one out the oven..
by robie70363
22 Comments
campingn00b
Well, at least you’re being safe by pulling it out
Jodies-9-inch-leg
Whangtastic
DMR237
My wife just said she’d like to swallow a load of that bread.
Worldly_Tank_5408
A turn/curve is COMPLETELY natural, nothing to be ashamed of.
Carbmamma
I haven’t had that issue. I flatten out the loaf. Then roll it up. Try to pull towards me to get a good tight skin on top. I also tuck ends under. Pinch them as well as pinch the seam along the length of the loaf( before tightening). Then lay gently into pan tucking a bit to get all down. So far so good. Maybe pinching seam may help and ends.
Various-Volume-7138
Oops… would not stop me from eating it though
Melancholy-4321
I don’t even understand how that was in a loaf pan.. what pan are you baking in?
frossen_kvinne
Came to comments for legit explanation, met with peen jokes. Idk what I was expecting.. lol
girlswithteeth
it’s happy to see you
Rebelo86
I need to see the recipe. I can’t even begin to guess without it.
cookiieclick
r/mildlypenis
Miserable_Emu5191
When it’s happy, it grows.
BusterBeaverOfficial
Are you rotating the pan mid-bake? And do you by any chance leave the oven light on while it’s baking?
kwix66
Trans guy packers are just getting out of hand at this point
Some_Bell3460
Trump?
Past_Championship896
Bros got mild Peyronie’s disease
Godzirrraaa
Its perfectly fine the way it is, maybe too long. Don’t wanna go hurtin nobody.
SnooPies3316
Maybe try scoring it to do a more controlled eruption.
Comfortable-Rude
Good thing it isn’t pumpernickel it would have taken a wall out.
saltyspidergwen
Have you tried putting less dough in the pan? Like 2/3 this amount? Not sure why the twist is happening but it does seem like there’s too much dough contributing to the issue
jcarunningman
How are you shaping the dough?
Legitimate_Patience8
First: when you roll up the dough for final shaping of the loaf, tuck it down and away from you to avoid air gaps, but don’t add tension. Second: Pinch the seam well, or use the ball of your palm to close tit well. Third: At this point, don’t roll it back and forth. If you need to make it longer to fill the pan, press in the middle and roll away from yourself. Fourth: Place the loaf on the counter seam side up, so you can clearly see the seam in a straight line. Lay your index fingers along the seam, then grasp the loaf and flip it over. Fifth: Place in the loaf pan tight up against one side, not in the middle.
22 Comments
Well, at least you’re being safe by pulling it out
Whangtastic
My wife just said she’d like to swallow a load of that bread.
A turn/curve is COMPLETELY natural, nothing to be ashamed of.
I haven’t had that issue. I flatten out the loaf. Then roll it up. Try to pull towards me to get a good tight skin on top. I also tuck ends under. Pinch them as well as pinch the seam along the length of the loaf( before tightening). Then lay gently into pan tucking a bit to get all down. So far so good. Maybe pinching seam may help and ends.
Oops… would not stop me from eating it though
I don’t even understand how that was in a loaf pan.. what pan are you baking in?
Came to comments for legit explanation, met with peen jokes. Idk what I was expecting.. lol
it’s happy to see you
I need to see the recipe. I can’t even begin to guess without it.
r/mildlypenis
When it’s happy, it grows.
Are you rotating the pan mid-bake? And do you by any chance leave the oven light on while it’s baking?
Trans guy packers are just getting out of hand at this point
Trump?
Bros got mild Peyronie’s disease
Its perfectly fine the way it is, maybe too long. Don’t wanna go hurtin nobody.
Maybe try scoring it to do a more controlled eruption.
Good thing it isn’t pumpernickel it would have taken a wall out.
Have you tried putting less dough in the pan? Like 2/3 this amount? Not sure why the twist is happening but it does seem like there’s too much dough contributing to the issue
How are you shaping the dough?
First: when you roll up the dough for final shaping of the loaf, tuck it down and away from you to avoid air gaps, but don’t add tension.
Second: Pinch the seam well, or use the ball of your palm to close tit well.
Third: At this point, don’t roll it back and forth. If you need to make it longer to fill the pan, press in the middle and roll away from yourself.
Fourth: Place the loaf on the counter seam side up, so you can clearly see the seam in a straight line. Lay your index fingers along the seam, then grasp the loaf and flip it over.
Fifth: Place in the loaf pan tight up against one side, not in the middle.