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Entry tags:
bread
Made bread again yesterday. The loaf was a good deal firmer before it went into the loaf pan, and I baked it with a pan of water in the oven to provide humidity. But more or less the same thing happened:
The hump is somewhat smaller and more symmetrical, but why is it there at all? I've baked hundreds of loaves of bread in my life, and this hasn't been a frequent occurrence.
The previous batch had a region in the middle of the loaf (under the hump) that never cooked adequately, so I threw out the middle of the loaf. Haven't tasted this loaf yet.
The hump is somewhat smaller and more symmetrical, but why is it there at all? I've baked hundreds of loaves of bread in my life, and this hasn't been a frequent occurrence.
The previous batch had a region in the middle of the loaf (under the hump) that never cooked adequately, so I threw out the middle of the loaf. Haven't tasted this loaf yet.