Why does my bread keep consistently turning out like this ? 🙁
by Asleep_Tip9279
39 Comments
Erdapfel123
👁👁
indieplants
…you’re underbaking it. it’s not cooked in the middle. cook it longer
khuynhie
What you do with your bread is no one else’s business.
Inevitable_Cat_7878
What recipe and what steps? That would help us diagnose.
Gummy center = raw dough. Check that internal temp reaches at least 190F to 205F.
Looks like the center collapsed with raw dough. That’s why the hole. Another question, what kind of pan did you use? Metal? Ceramic? Glass? Silicone? This would lead me to question oven temp and the heat not reaching the middle to bake it. This goes back to the baking instructions and have you tested that the oven temp matches the dial?
Big_Researcher_3027
Makes me think of the warm apple pie scene from the American Pie movie.
Celbuche
I would also add those advice : score the middle of your bread with a scissor or a sharp blade, and add some water in the lower plate of your oven to create a cloud of vapor just after putting your loaf in the oven (if you have one)
This will help the crust getting golden and the loaf will expend and create some ear.
But yeah your bread is under cooked.
Ivoted4K
Cook it longer
Lyrical_Echo
Well, look at it this way…if you make bird-in-the-nest for breakfast, you don’t have to waste any bread by cutting a hole.
Bugsy_Goblin
Too much penis in your recipe.
realJeremy1234
It’s still raw in the middle tho
Responsible-Bat-7561
Mice, they climb in, the bread insulates them from the oven. But they get pretty hot and sweat a lot (hence the damp dough under the hole.
thinkreate
No worries, Jim, we’ll just tell your mother we ate it all.
Critical-Highlight45
You know why
OrangeClyde
😲
ryhntyntyn
Sex. You have a phantom loaf fucker in the house.
Check the attic. Don’t eat the bread.
Zax_Anchor
Did you let it cool?
MaleHooker
Not the brussy
DoughyInTheMiddle
1. Check your yeast. If another bread that’s perfectly standard for you comes out, then it’s this specifically.
2. What’s the recipe like? Is it using some weird flour? Beyond flour, water, salt, yeast, what else is in there that might be inhibiting the rise?
3. How long are you giving it at the bulk rise? Is it doubling? Are you using a mixer, hand kneading, or doing stretch & fold process? If the ingredients aren’t incorporated throughout and the gluten isn’t developed enough, it may just not be holding together, lending to air gaps and…..
4. Shaping could also be an issue. If you’ve got an air pocket when you’re forming the loaves, the secondary proofing in the pan will just expand around that trapped pocket. Then, when you bake, it’ll be a completely different temp interiorly around that pocket.
5. And, as other mentioned, check your oven temp. Get one of those old school hanging thermometers and preheat your oven and check the temp. However, as you mentioned elsewhere, if you are baking other things — and that’s baking, not just heating up mozzarella sticks / frozen pizzas — and those come out fine, then temp might not be it.
6. Yeah…get an instant read thermometer too. Aim for 180F and then you can pull it, not before.
Ninjakabob
Do not the bread
Barjack521
Because you keep fucking it?
Abraheezee
Hey r/Detroiters get in here!! 😹🤝😹
Leather-Molasses1597
Do u do an initial bake with a lid on? To me (beginner) it looks like it needs steam from a lid, and to be baked longer.
nbsamdog
Why is your bread screaming for help?
Round-Ride2042
It wants a cookie
TexturizedTacomeat
That’s where you’re supposed to put the cheese ma’am. A perfect lil cheese pocket.
ProfilerXx
It’s under baked
3aTroop
Unfair-Border7965
Looks raw below the hole. Try cooking it longer. I can tell your crust is light in color.
We’ve all thought it, but you really shouldn’t do that to warm bread.
Fit_Carpet_364
All the better to treat you with, Dearie.
AdictedToCandy
Perfect space for the Nutella! Call it a win!
theslink-
I had this exact thing happen with a bread recipe I’m trying to modify, Seed Loaf #3, after 2 previous loaves that were very good but slightly dry. Never had it happen before yesterday.
Two things I did differently that I think caused this gummy pocket in the center: 1) Wanting it to be less dry (from the seeds absorbing liquid), I added more liquid, both 3x more rye starter and 10% more water to make it 85% hydration, and 2) I only baked it 35 minutes instead of 60 minutes – because the internal temperature was 192º, I took it out of the oven sooner. I think the underbaking was the main culprit.
39 Comments
👁👁
…you’re underbaking it. it’s not cooked in the middle. cook it longer
What you do with your bread is no one else’s business.
What recipe and what steps? That would help us diagnose.
Gummy center = raw dough. Check that internal temp reaches at least 190F to 205F.
Looks like the center collapsed with raw dough. That’s why the hole. Another question, what kind of pan did you use? Metal? Ceramic? Glass? Silicone? This would lead me to question oven temp and the heat not reaching the middle to bake it. This goes back to the baking instructions and have you tested that the oven temp matches the dial?
Makes me think of the warm apple pie scene from the American Pie movie.
I would also add those advice : score the middle of your bread with a scissor or a sharp blade, and add some water in the lower plate of your oven to create a cloud of vapor just after putting your loaf in the oven (if you have one)
This will help the crust getting golden and the loaf will expend and create some ear.
But yeah your bread is under cooked.
Cook it longer
Well, look at it this way…if you make bird-in-the-nest for breakfast, you don’t have to waste any bread by cutting a hole.
Too much penis in your recipe.
It’s still raw in the middle tho
Mice, they climb in, the bread insulates them from the oven. But they get pretty hot and sweat a lot (hence the damp dough under the hole.
No worries, Jim, we’ll just tell your mother we ate it all.
You know why
😲
Sex. You have a phantom loaf fucker in the house.
Check the attic. Don’t eat the bread.
Did you let it cool?
Not the brussy
1. Check your yeast. If another bread that’s perfectly standard for you comes out, then it’s this specifically.
2. What’s the recipe like? Is it using some weird flour? Beyond flour, water, salt, yeast, what else is in there that might be inhibiting the rise?
3. How long are you giving it at the bulk rise? Is it doubling? Are you using a mixer, hand kneading, or doing stretch & fold process? If the ingredients aren’t incorporated throughout and the gluten isn’t developed enough, it may just not be holding together, lending to air gaps and…..
4. Shaping could also be an issue. If you’ve got an air pocket when you’re forming the loaves, the secondary proofing in the pan will just expand around that trapped pocket. Then, when you bake, it’ll be a completely different temp interiorly around that pocket.
5. And, as other mentioned, check your oven temp. Get one of those old school hanging thermometers and preheat your oven and check the temp. However, as you mentioned elsewhere, if you are baking other things — and that’s baking, not just heating up mozzarella sticks / frozen pizzas — and those come out fine, then temp might not be it.
6. Yeah…get an instant read thermometer too. Aim for 180F and then you can pull it, not before.
Do not the bread
Because you keep fucking it?
Hey r/Detroiters get in here!! 😹🤝😹
Do u do an initial bake with a lid on? To me (beginner) it looks like it needs steam from a lid, and to be baked longer.
Why is your bread screaming for help?
It wants a cookie
That’s where you’re supposed to put the cheese ma’am. A perfect lil cheese pocket.
It’s under baked
Looks raw below the hole. Try cooking it longer. I can tell your crust is light in color.
The yeast tends to concentrate in one spot
Because… [bread](https://ibb.co/VcRx3qz1)
r/dontfuckthat
Do you have a teenage son by chance?
We’ll just say, you ate it.
It’s true. Bread screams under knife.
Just… tell your mother you ate it all
We’ve all thought it, but you really shouldn’t do that to warm bread.
All the better to treat you with, Dearie.
Perfect space for the Nutella! Call it a win!
I had this exact thing happen with a bread recipe I’m trying to modify, Seed Loaf #3, after 2 previous loaves that were very good but slightly dry. Never had it happen before yesterday.
Two things I did differently that I think caused this gummy pocket in the center: 1) Wanting it to be less dry (from the seeds absorbing liquid), I added more liquid, both 3x more rye starter and 10% more water to make it 85% hydration, and 2) I only baked it 35 minutes instead of 60 minutes – because the internal temperature was 192º, I took it out of the oven sooner. I think the underbaking was the main culprit.