White corner in freshly baked whole wheat bread
I baked a whole wheat bread last night and while cutting into slices I noticed that there are white colour powdery line on few of the slices. This is the second time this is happening. Attached is a picture - the right side of the slice has a white line - is this normal? What could be the reason for this? Would it be one side being heated a bit more (back side of my otg gets heated up a bit more and this white corner is from that end)
I followed KAF whole wheat bread recipe without seeds and nuts.
Best Answer
"white colour powdery lines" is flour. It means that your dough is not mixed enough.
Also either your oven is not heated enough (and/or it heat from one side) or when the dough is resting one side of it become more cold that stop dough from working and that's why you have difference in density.
Pictures about "White corner in freshly baked whole wheat bread"
Why is my bread shiny inside?
Under fermented dough will also cause you to have a pale crust that just doesn't brown up, even when you cook it longer. An under fermented sourdough loaf will have a shiny, pale crust that lacks crunch. Under fermentation causes a pale crust because it doesn't enable caramelisation of the sugars in the dough.Why does my bread have folds?
Folding helps add strength to bread dough through a very simple series of actions: stretch the dough out and over itself. This act of stretching and folding, which takes just a few moments, helps develop the gluten network in the dough. Each fold has a significant impact on dough strength.Why does my whole wheat bread collapse?
Too little yeast, your bread won't rise sufficiently; too much, and it will rise and collapse. It's important to watch your dough as it rises and bakes; dough that has risen and collapsed may look just like dough that never rose at all, once it's baked.Does whole wheat bread need more water?
Hydration Changes When Using Whole Wheat FlourWhen using whole wheat flour it is necessary to use more water in your dough compared to using only white flour. This is because the germ and bran that are present in whole wheat flour can absorb more liquid than the endosperm.Whole wheat bread made easy at home
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