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Why does my bread ferment in the middle?
The 2019 Stack Overflow Developer Survey Results Are InWhy 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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1
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 yesterday
tellistellis
61
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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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1
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 yesterday
tellistellis
61
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.
3
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
23 hours ago
2
@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
21 hours ago
If it were on the outside, I'd say that your bread bin might need to be disinfecting ... but I have no clue for the inside of the bread. Is this a problem with whole loaves, cut loaves, or both?
– Joe
20 hours ago
@Sobachatina that sounds about right - although I don't think in F it seems hot enough both for cooking and to kill most things (given that there's time and steam). I doubt the middle is even getting to 60C. Maybe it's too wet to cook in time but that's normally obvious. The effect of increased altitude should be fairly small though real as you've noted, but if combined with a cooler oven (and perhaps going from a fan oven to one without forced air) undercooking seems to be the cause.
– Chris H
14 hours ago
The bread appears uniformly cooked through to the middle when it comes out of the oven. I have had the same phenomenon when I have forgotten the bread and left it in the oven too long and overcooked it. This applies to whole and cut loaves, in the latter case the cut edge stays dry and the interior rots. I have also tried disinfecting the bread bin. I have not calibrating the oven.
– tellis
12 hours ago
|
show 2 more comments
1
1
1
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 yesterday
tellistellis
61
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 yesterday
tellistellis
61
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 yesterday
tellistellis
61
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 yesterday
tellistellis
61
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 yesterday
tellistellis
61
asked yesterday
tellistellis
61
61
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.
3
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
23 hours ago
2
@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
21 hours ago
If it were on the outside, I'd say that your bread bin might need to be disinfecting ... but I have no clue for the inside of the bread. Is this a problem with whole loaves, cut loaves, or both?
– Joe
20 hours ago
@Sobachatina that sounds about right - although I don't think in F it seems hot enough both for cooking and to kill most things (given that there's time and steam). I doubt the middle is even getting to 60C. Maybe it's too wet to cook in time but that's normally obvious. The effect of increased altitude should be fairly small though real as you've noted, but if combined with a cooler oven (and perhaps going from a fan oven to one without forced air) undercooking seems to be the cause.
– Chris H
14 hours ago
The bread appears uniformly cooked through to the middle when it comes out of the oven. I have had the same phenomenon when I have forgotten the bread and left it in the oven too long and overcooked it. This applies to whole and cut loaves, in the latter case the cut edge stays dry and the interior rots. I have also tried disinfecting the bread bin. I have not calibrating the oven.
– tellis
12 hours ago
|
show 2 more comments
3
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
23 hours ago
2
@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
21 hours ago
If it were on the outside, I'd say that your bread bin might need to be disinfecting ... but I have no clue for the inside of the bread. Is this a problem with whole loaves, cut loaves, or both?
– Joe
20 hours ago
@Sobachatina that sounds about right - although I don't think in F it seems hot enough both for cooking and to kill most things (given that there's time and steam). I doubt the middle is even getting to 60C. Maybe it's too wet to cook in time but that's normally obvious. The effect of increased altitude should be fairly small though real as you've noted, but if combined with a cooler oven (and perhaps going from a fan oven to one without forced air) undercooking seems to be the cause.
– Chris H
14 hours ago
The bread appears uniformly cooked through to the middle when it comes out of the oven. I have had the same phenomenon when I have forgotten the bread and left it in the oven too long and overcooked it. This applies to whole and cut loaves, in the latter case the cut edge stays dry and the interior rots. I have also tried disinfecting the bread bin. I have not calibrating the oven.
– tellis
12 hours ago
3
3
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
23 hours 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
23 hours ago
2
2
@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
21 hours 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
21 hours ago
If it were on the outside, I'd say that your bread bin might need to be disinfecting ... but I have no clue for the inside of the bread. Is this a problem with whole loaves, cut loaves, or both?
– Joe
20 hours ago
If it were on the outside, I'd say that your bread bin might need to be disinfecting ... but I have no clue for the inside of the bread. Is this a problem with whole loaves, cut loaves, or both?
– Joe
20 hours ago
@Sobachatina that sounds about right - although I don't think in F it seems hot enough both for cooking and to kill most things (given that there's time and steam). I doubt the middle is even getting to 60C. Maybe it's too wet to cook in time but that's normally obvious. The effect of increased altitude should be fairly small though real as you've noted, but if combined with a cooler oven (and perhaps going from a fan oven to one without forced air) undercooking seems to be the cause.
– Chris H
14 hours ago
@Sobachatina that sounds about right - although I don't think in F it seems hot enough both for cooking and to kill most things (given that there's time and steam). I doubt the middle is even getting to 60C. Maybe it's too wet to cook in time but that's normally obvious. The effect of increased altitude should be fairly small though real as you've noted, but if combined with a cooler oven (and perhaps going from a fan oven to one without forced air) undercooking seems to be the cause.
– Chris H
14 hours ago
The bread appears uniformly cooked through to the middle when it comes out of the oven. I have had the same phenomenon when I have forgotten the bread and left it in the oven too long and overcooked it. This applies to whole and cut loaves, in the latter case the cut edge stays dry and the interior rots. I have also tried disinfecting the bread bin. I have not calibrating the oven.
– tellis
12 hours ago
The bread appears uniformly cooked through to the middle when it comes out of the oven. I have had the same phenomenon when I have forgotten the bread and left it in the oven too long and overcooked it. This applies to whole and cut loaves, in the latter case the cut edge stays dry and the interior rots. I have also tried disinfecting the bread bin. I have not calibrating the oven.
– tellis
12 hours ago
|
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3
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
23 hours ago
2
@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
21 hours ago
If it were on the outside, I'd say that your bread bin might need to be disinfecting ... but I have no clue for the inside of the bread. Is this a problem with whole loaves, cut loaves, or both?
– Joe
20 hours ago
@Sobachatina that sounds about right - although I don't think in F it seems hot enough both for cooking and to kill most things (given that there's time and steam). I doubt the middle is even getting to 60C. Maybe it's too wet to cook in time but that's normally obvious. The effect of increased altitude should be fairly small though real as you've noted, but if combined with a cooler oven (and perhaps going from a fan oven to one without forced air) undercooking seems to be the cause.
– Chris H
14 hours ago
The bread appears uniformly cooked through to the middle when it comes out of the oven. I have had the same phenomenon when I have forgotten the bread and left it in the oven too long and overcooked it. This applies to whole and cut loaves, in the latter case the cut edge stays dry and the interior rots. I have also tried disinfecting the bread bin. I have not calibrating the oven.
– tellis
12 hours ago