Might be under proofing or too much oil/fat in the recipe
Branden_BA
Hi all, I usually make loaves from FWSY and decided to start branching out into other loaf types. I made this sandwich loaf last night which looks great _except_ for the bottom of the loaf. The crumb looks like it didn’t really expand. Is this a sign that the loaf was under proofed?
Isbjornsolo
Warm up your bread tin before putting the dough in there. To around 30-40C.
As this is what happens in a cold tin/surface. Should solve the issue.
4 Comments
Might be under proofing or too much oil/fat in the recipe
Hi all, I usually make loaves from FWSY and decided to start branching out into other loaf types. I made this sandwich loaf last night which looks great _except_ for the bottom of the loaf. The crumb looks like it didn’t really expand. Is this a sign that the loaf was under proofed?
Warm up your bread tin before putting the dough in there. To around 30-40C.
As this is what happens in a cold tin/surface. Should solve the issue.
Darn gravity again.