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Why does my bread ferment in the middle?
Why does my bread collapse in my bread machine?Why does soda bread call for buttermilk?Why does my bread still smell like yeast?Does beer in bread retard the yeast?How does halving a bread recipe impact rising time?Why does my bread have a dip in the center?Why didn't my crumpets cook in the middle?Bread breaks in the middle while in the ovenDoes commercial bread use baking powder?Banana bread edges are burnt, top and middle is underdone
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I had been making bread reliably for a few years until we moved (from Sweden to Austria) six months ago. Suddenly, any loaf I make rots within a few days in the bread bin. Specifically, it goes soft and moist in the centre (the crust stays fine) and it starts to smell like rotting grapes.
I have tried:
- Swapping the flour. I have tried various kinds and qualities.
- Swapping the yeast (I use instant yeast)
- Baking longer (at 230°C)
- Changing the bread bin for a large tupperware with the lid very loose. In Sweden I did not have a bread bin, so I kept bread in a plastic bag, but we never had rotten bread.
- Making sure the bread is completely cool before placing in the bread bin.
Can anyone suggest where I might be going wrong?
baking bread yeast storage
asked 3 hours ago
tellistellis
1
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tellis is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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add a comment |
I had been making bread reliably for a few years until we moved (from Sweden to Austria) six months ago. Suddenly, any loaf I make rots within a few days in the bread bin. Specifically, it goes soft and moist in the centre (the crust stays fine) and it starts to smell like rotting grapes.
I have tried:
- Swapping the flour. I have tried various kinds and qualities.
- Swapping the yeast (I use instant yeast)
- Baking longer (at 230°C)
- Changing the bread bin for a large tupperware with the lid very loose. In Sweden I did not have a bread bin, so I kept bread in a plastic bag, but we never had rotten bread.
- Making sure the bread is completely cool before placing in the bread bin.
Can anyone suggest where I might be going wrong?
baking bread yeast storage
asked 3 hours ago
tellistellis
1
New contributor
tellis is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
1
Have you checked your oven calibration? What's the inside of the bread like as soon as the loaf is baked and cool? It sounds like it might not be cooking in the middle.
– Chris H
1 hour ago
@ChrisH- I was going to say the same thing. This happens to me when the bread is underbaked and a sloppy oven will do that. When the bread is done, the interior of the loaf should be about 190F (180F at my altitude).
– Sobachatina
1 min ago
add a comment |
I had been making bread reliably for a few years until we moved (from Sweden to Austria) six months ago. Suddenly, any loaf I make rots within a few days in the bread bin. Specifically, it goes soft and moist in the centre (the crust stays fine) and it starts to smell like rotting grapes.
I have tried:
- Swapping the flour. I have tried various kinds and qualities.
- Swapping the yeast (I use instant yeast)
- Baking longer (at 230°C)
- Changing the bread bin for a large tupperware with the lid very loose. In Sweden I did not have a bread bin, so I kept bread in a plastic bag, but we never had rotten bread.
- Making sure the bread is completely cool before placing in the bread bin.
Can anyone suggest where I might be going wrong?
baking bread yeast storage
asked 3 hours ago
tellistellis
1
New contributor
tellis is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I had been making bread reliably for a few years until we moved (from Sweden to Austria) six months ago. Suddenly, any loaf I make rots within a few days in the bread bin. Specifically, it goes soft and moist in the centre (the crust stays fine) and it starts to smell like rotting grapes.
I have tried:
- Swapping the flour. I have tried various kinds and qualities.
- Swapping the yeast (I use instant yeast)
- Baking longer (at 230°C)
- Changing the bread bin for a large tupperware with the lid very loose. In Sweden I did not have a bread bin, so I kept bread in a plastic bag, but we never had rotten bread.
- Making sure the bread is completely cool before placing in the bread bin.
Can anyone suggest where I might be going wrong?
baking bread yeast storage
baking bread yeast storage
asked 3 hours ago
tellistellis
1
New contributor
tellis is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 3 hours ago
tellistellis
1
New contributor
tellis is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 3 hours ago
tellistellis
1
New contributor
tellis is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 3 hours ago
tellistellis
1
asked 3 hours ago
tellistellis
1
1
New contributor
tellis is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
tellis is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
tellis is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
1
Have you checked your oven calibration? What's the inside of the bread like as soon as the loaf is baked and cool? It sounds like it might not be cooking in the middle.
– Chris H
1 hour ago
@ChrisH- I was going to say the same thing. This happens to me when the bread is underbaked and a sloppy oven will do that. When the bread is done, the interior of the loaf should be about 190F (180F at my altitude).
– Sobachatina
1 min ago
add a comment |
1
Have you checked your oven calibration? What's the inside of the bread like as soon as the loaf is baked and cool? It sounds like it might not be cooking in the middle.
– Chris H
1 hour ago
@ChrisH- I was going to say the same thing. This happens to me when the bread is underbaked and a sloppy oven will do that. When the bread is done, the interior of the loaf should be about 190F (180F at my altitude).
– Sobachatina
1 min ago
1
1
Have you checked your oven calibration? What's the inside of the bread like as soon as the loaf is baked and cool? It sounds like it might not be cooking in the middle.
– Chris H
1 hour ago
Have you checked your oven calibration? What's the inside of the bread like as soon as the loaf is baked and cool? It sounds like it might not be cooking in the middle.
– Chris H
1 hour ago
@ChrisH- I was going to say the same thing. This happens to me when the bread is underbaked and a sloppy oven will do that. When the bread is done, the interior of the loaf should be about 190F (180F at my altitude).
– Sobachatina
1 min ago
@ChrisH- I was going to say the same thing. This happens to me when the bread is underbaked and a sloppy oven will do that. When the bread is done, the interior of the loaf should be about 190F (180F at my altitude).
– Sobachatina
1 min ago
add a comment |
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1
Have you checked your oven calibration? What's the inside of the bread like as soon as the loaf is baked and cool? It sounds like it might not be cooking in the middle.
– Chris H
1 hour ago
@ChrisH- I was going to say the same thing. This happens to me when the bread is underbaked and a sloppy oven will do that. When the bread is done, the interior of the loaf should be about 190F (180F at my altitude).
– Sobachatina
1 min ago