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Started By
Message
Home made bread
Posted on 1/11/09 at 4:39 pm
Posted on 1/11/09 at 4:39 pm
I learning how to make bread.One of my main problems is when I bake the bread the top of the bread cracks.Can some one help out.
Thanks in advance
Thanks in advance
4
Posted on 1/11/09 at 8:05 pm to cook
I asked my wife and she suggests basting the top of the loaf with egg white. It probably helps seal it. Check your stove with a thermometer to be sure your stove is not "actually" too hot. Hope that helps. House smells incredible doesn't it.
This post was edited on 1/11/09 at 8:06 pm
Posted on 1/11/09 at 8:07 pm to cook
quote:
top of the bread cracks
That's where you put the stick of butter.
Posted on 1/11/09 at 8:13 pm to Btrtigerfan
quote:
That's where you put the stick of butter.
And maybe some light orange blossom honey.
Posted on 1/11/09 at 8:18 pm to Good Times
Are we working on a sequel to American Pie?
Posted on 1/11/09 at 8:43 pm to Btrtigerfan
quote:
That's where you put the stick of butter.
I like the way you think!
Posted on 1/11/09 at 8:52 pm to cook
quote:
I learning how to make bread.One of my main problems is when I bake the bread the top of the bread cracks.Can some one help out.
Bread cracks. It just does. Most people say it's because the bread wants to rise a little more after the hot oven "sets" or crusts the outside.
It's possible your oven is too hot, or you haven't let it rise enough.
Most bread bakers, including commercial bread bakers make their own relief cut with a sharp knife. Slit it down the center, or several times diagonally.
...Then put butter in it
Posted on 1/11/09 at 10:54 pm to cook
Cook, I've been baking homemade bread for about 15 years. Originally learned from my grandmother who still bakes bread to this day at the age of 86! It's a great hobby, and it's something you can experiment with for the rest of your life.
Please tell me which type of bread you are baking, and I'll be happy to help you out with your problem. Is this a simple white bread, a sourdough bread, etc. Also, is this a free formed bread (ie no pan), or is it being baked in a loaf pan?
Please tell me which type of bread you are baking, and I'll be happy to help you out with your problem. Is this a simple white bread, a sourdough bread, etc. Also, is this a free formed bread (ie no pan), or is it being baked in a loaf pan?
Posted on 1/12/09 at 6:16 am to LSUTigerDoc
I also bake a lot of my bread. As TigerDoc said more info is needed but on 1st guess:
1. Are you slashing the top before putting it in the oven?
2. Most important is a steamy oven to keep the dough soft during the oven rise. I keep a pan in the bottom of the oven and pour a cup of hot water in it when I put the bread in. I also spritz the oven with a spray bottle of water.
1. Are you slashing the top before putting it in the oven?
2. Most important is a steamy oven to keep the dough soft during the oven rise. I keep a pan in the bottom of the oven and pour a cup of hot water in it when I put the bread in. I also spritz the oven with a spray bottle of water.
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