hey betty crocker....

Spartacus

hey folks, need some help baking bread.
have this great sourdough starter (came over on the mayflower [;)]), but every time i make bread there's a hole straight through the middle of the loaf.
rectangular loaf pan. oven temps are +/- 10 degrees of thermostat.
tried lower temp/longer bake, but no joy.
taste great, makes funky sandwiches.
help?

tom

1911a1-fan

whats the weight you are using?

rise time?

are you proofing it?

Spartacus

weight of what?
rise 2 hours in a warm spot, punch it down, rise another hour.
what's proofing?

thanks!

tom

1911a1-fan

i pound of raw dough is standard for a loaf pan, proofing is typically done at 100 degrees, at 100 percent humidity, this is done by all professional bakers, its hard to recreate at home, but use it as a guideline the best you can {rising the dough}

sounds like you are rising it to fast, the outside crust is rising above the rest, also 425 degrees is what bakery's typically use


i have baked probably 20,000 loaves of bread in my life time, but i had the tools to do it right

LaidbackDan

Just fill the hole with fudge and sprinkle powdered sugar on the top of it, good to go.

buckstar

Wouldn't this be from a breakdown in the gluten, allowing the bubbles to break into one massive bubble? I have only baked perhaps 20-30 loafs of bread, but from my understanding, a collapsed top is from overactive yeast and a hollow loaf means there is a problem with the flour used not having the right gluten content or perhaps not kneading it enough to develop the gluten's elasticity.

I'm probably wrong but I am interested in what kind of flour is being used.

Spartacus

been proofing it on the stove top with the underneath oven set at low. room air for humidity.
how can i do it better in a basic kitchen?
never had this problem with round italian loafs.......

1911a1-fan

quote:Originally posted by Spartacus
been proofing it on the stove top with the underneath oven set at low. room air for humidity.
how can i do it better in a basic kitchen?
never had this problem with round italian loafs.......



best i have been able to do at home, is to stick it in the oven, turned off, and put a small pot of boiling water in it on the bottom, but not directly under the pan, this will take care of both temp, and humidity, not exact science, but like i said 100/100 as a guideline

fishkiller41

I proof/raise mine in the microwave.I put a coffee cup of boiling water in the back then use a folded up paper towel so I can close the door but, leave the light on.
Works perfectly for me,every time.Even with pizza dough.(which is very similar to bread dough)

Spartacus

thanks! i'll give it a try


tom

woodshed87

Just use Swiss Cheese on Your Samiches[:o)]

fishkiller41

quote:Originally posted by Spartacus
thanks! i'll give it a try


tom

I think you'll be happy with the results...I always boil the water in the micro before starting the proofing,it preheats and humidifies it,then the light bulb maintains the temp.[^]

hk-91

Buy a bread machine, takes all the hard work out of it.

TrinityScrimshaw

Quit using the Bunt Cake pan...[:D]

Trinity +++

armilite

Sure you aren't using doughnut dough???

mateomasfeo

ZULU7 (Betty Crocker) will be along shortly with the definitive answer....

1911a1-fan

quote:Originally posted by mateomasfeo


ZULU7 (Betty Crocker) will be along shortly with the definitive answer....







no, he will just get a "rise" and get tired of the "hole" thing, and feel the "knead" to lock the thread, then get razzed because he is a "gluten" for punishment.

armilite

quote:Originally posted by 1911a1fan
quote:Originally posted by mateomasfeo


ZULU7 (Betty Crocker) will be along shortly with the definitive answer....







no, he will just get a "rise" and get tired of the "hole" thing, and feel the "knead" to lock the thread, then get razzed because he is a "gluten" for punishment.



Oh and that was good.[:D][:D][:D]

CSI21

I have never baked bread in my life, so best wishes and dont let them beat on you to bad. But I have made bisquits, cause every southern boy knows how to make bisquits.