Why did this bread not expand properly? [duplicate]

I made a loaf of bread and scored the top with a razor to regulate its expansion as it baked. However, it had its own ideas and pretty much ignored mine, as below:

Why? And how can I produce a more beautiful loaf next time?

baking bread

Best Answer

Most of the expansion did occur at your score, and you got a good rise, so I think you should not be too disheartened! It looks like you cut diagonally rather than downwards: this works well for rolls and smaller loaves, but I'd suggest the simpler cut for a full pan loaf. Scoring techniques are discussed here: https://food52.com/blog/13136-how-to-make-pretty-bread-like-a-pro.

For loafs baked in pans, I suggest making multiple diagonal scores across the top. I find this more attractive than a longitudinal scoring, and it also gives more places for the dough to expand.

Generally it is important to knead (or stretch and fold) the dough quite thoroughly before it proofs. This removes any large air pockets and ensures the remaining air is evenly distributed through the loaf. If you underproof the loaf then it may expand in unexpected ways in the oven, breaking through the skin. I recommend the 'poke' test.

Finally, you might try turning down the temperature slightly in the first 20 minutes: if the oven is too hot then the outside of the dough sets before the inside has finished expanding, causing unpredictable ruptures.

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What causes bread not to rise properly?

8 reasons why your bread dough is not rising:Yeast needs to be warm - not too hot, not too cold. Yeast is too cold If the other ingredients are too cold, it could cause some of the yeast to die. Was the dough kneaded properly? Dough may not have been kneaded enough.

Why does my dough not rise the second time?

It could be because you are using a different kind of flour, or whole grain flour. Even sweet bread dough takes a long time to rise. If the dough hasn't risen as much as you expect give it more time. Besides, a slower rise results in a more flavorful bread.

Why did my bread not rise in bread machine?

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.

Why did my bread collapse after proving?

Over-proofing your bread dough will result in your bread collapsing or flattening as the bread bakes. The reason for this collapse is that the yeast in your bread dough has exhausted itself, and it no longer has the energy to keep rising the dough as the bread bakes in the oven.

134: SIX Reasons why your bread dough DIDN'T PUFF UP Properly - Bake with Jack

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