Very often, the top crust of the "roof" turns out to be torn off. It does not break off, but a clear fault boundary is visible. What could it be from?
Are voids in bread formed? I heard somewhere (where I don’t remember exactly) that such a thing happens with not very high-quality yeast.
no. There is no emptiness. Everything is fine. Just a look - as if the bread was ready, and then inside it grew still, so the lid was torn off. It seems that the top was formed and baked normally, but inside the bread was still increasing in size.
If it were so with all the rolls, I would look for the reason in the stove. But I also get normal loaves.
And the baking mode? In FAST mode (LG), a similar thing also happened. The crust seems to be baked, but the inside is damp. And the "roof" was torn too
no. I have never used accelerated mode. But he is very good inside :) and outside .. it was not even possible to find fault .. this is a purely aesthetic minus :))) But I still wonder why this could happen.
Maybe not everything is in order with the timer at the stove? If the dough is still coming up, and she is already starting to bake. Or all the same yeast. What else could be. This is a batch. There is a lot of oxygen in the dough and it starts to swell. It seems so to me.
well, if with a timer, then probably everyone would have it ..
Probably you need to write down when you put what and how the roof turned out, so that you can understand later.
I thought it might be about the proportion of water = flour? .. although yeast may be ..
Agree! Flour also plays a big role.
Elena Bo
Korata, it happens when the dough is a little liquid. I agree that this does not affect the taste in any way, a purely aesthetic problem. It usually blows the roof off my cake.
Elena Bo right, fluid slightly more than necessary. It is even difficult to determine by the kolobok during kneading - it rolled. Only by touch, touching the dough or only with a lot of experience by eye.
there is a way to avoid breaking the roof - I personally tested it in practice. it is necessary to grease the "roof" with water before baking. everything is understandable: by the end of the kneading-rise program, the dough dries up, and after moistening it becomes more elastic and the roof will no longer rip off.
try it, I succeed
I don't know how much my information from the instructions for the bread machine will help you:

1. uneven top, uneven shape.
- excess amount of yeast
- lack of wheat flour
- vegetable oil
- excess amount of water
Proceeding from this, perhaps an imbalance of water, flour, yeast has turned out?

2. the bread is raw and heavy.
- lack of yeast, expired yeast
- excess amount of water

Yesterday I baked bread, everything is fine, lush in the rise, but inside you can feel "unbaked", although the taste is normal. Good baking is visible on the edges, in the center the crumb is slightly sticky. I think that there is too much water, because there was a "skew" in the recipe and I added water, apparently too much.
Actually, now I started looking for information from various sources on the technology of baking bread and the balance of water, flour, yeast, and how to visually determine the readiness of the dough for baking in relation to the bread maker.
We ate the bread together, it’s delicious, but I didn’t expose the recipe, I’ll bring it to mind.
Hello everybody!
Help please, what am I doing wrong? When baking bread, the crust breaks like this ... Recently, it turned out that white bread, that rye.
The bread is not so beautiful it turns out ...

Tears off the roof of bread
Tears off the roof of bread
I have had the same thing lately, although in the beginning everything was fine. I think the problem is yeast and flour.The first times when everything was good I used bakery flour Sokolnicheskaya and Pyshka (it seems to be so called), the yeast was Saf-Moment. And here in the store there was neither the necessary flour, nor yeast, and I had to buy yeast of an incredible company (producer Malaysia) and flour "I am a bun" - well, the name - although the bakery is indicated, and since then the bread does not rise, then the crust breaks or together.

Can anyone else respond?
Elena Bo
Bread rises too quickly. Reasons: a lot of water, a lot of yeast, the wrong type of flour.
just before baking, brush the roof with water - the dough will become more elastic and will not break when baking
Thanks for responding!
I think it's not flour that is to blame, because it was checked by me earlier, everything was ok.
But Yeast - yes, if the baking was unsuccessful, HAAS production was used, uhhh ... Republic of Macedonia - in general garbage ...
I agree with you Pusya, this HAAS yeast is very often of poor quality. Moreover, in one bag there may be normal ones, and in another from the same batch, bad ones. I have long since switched to the SAF-moment (made in Uzlovaya, Tula region). So far they have not let me down, or rather baked goods.
Good day. When baking the main bread, you get a wonderful loaf .. but .. the crust on top cracks and slides to one side. Can you tell me why this might be? I tried it with different flour and yeast, it still moves out.
when using saf levure, sometimes the upper crust turns out as if there was an air bubble under it - it just comes off and that's it, it's so thin

- The dough is not well mixed or not sufficiently deflated during the kneading cycle. This is most likely a one-time problem, but if this recurs, try adding a spoonful of water to the dough - remember, use this amount in the future. (When changing flour or yeast, the same adjustment may be required.)

Read - https://Mcooker-enn.icdself.com/index.php@option=com_content&task=view&id=56&Itemid=1
yes, in principle, in my opinion, my levure was hyperactive, now another pack is a little weaker, there is no more of this

but it didn't really bother me, it came off and okay, we'll eat both the crust and without the crust


(From the book of Auerman L. Ya. "Technology of bakery production)

In the process of forming dough pieces, carbon dioxide (carbon dioxide) is almost completely displaced from them. If the formed piece of dough is immediately put into the oven, then the bread will come out with a dense, very poorly loosened crumb, with tears and cracks in the crust. To obtain bread with a well-loosened crumb, the formed pieces of dough are proofed.
For pieces of wheat dough that have already passed the preliminary proofing, this will be the second, final proofing. For dough pieces made from rye dough, this will be the first and at the same time the final proofing.
During the final proofing, fermentation takes place in the dough piece. The carbon dioxide released during this process loosens the dough, increasing its volume. With the proofing of pieces of dough for hearth products on boards or sheets, simultaneously with an increase in the volume of the pieces, their shape changes: they blur to a greater or lesser extent.
Unlike preliminary proofing, the final proofing should be carried out in an air atmosphere of a certain temperature (within 35-40 ° C) and relative humidity (within 75-85%). The increased air temperature accelerates the fermentation in the straying dough pieces. A sufficiently high relative humidity is necessary to prevent the formation of a dried film - a crust on the surface of the dough pieces.
The dried film (crust) usually breaks during proofing or baking due to an increase in the volume of the dough, which leads to the formation of tears and cracks on the surface of the bread.

The readiness of the dough pieces during the proofing process is usually determined organoleptically, based on changes in the volume, shape and rheological properties of the proofing dough pieces.The ability to correctly determine the readiness of pieces of dough in proofing requires experience and practical skill. Unfortunately, sufficiently verified objective methods for this determination have not yet been developed.
If you put three loaves of wheat flour into the oven, one of which was clearly insufficient, the other normal, and the third excess proofing, then after baking these loaves will differ sharply from one another.
An under-proofed loaf will be nearly round in section, a normal-proofed loaf will be slightly oval, turning into a rounded one from the bottom crust to the sides, and an over-proofed loaf will be very loose and flat. In addition, under-proofed bread usually has cracks, through which the crumb sometimes protrudes.
Shallow bread with insufficient proofing has a strongly rounded top crust, usually torn up along the side or side walls; in case of excessive proofing, on the contrary, the upper crust is concave in the middle. In addition, with tough doughs (both hearth and tin bread), insufficient proofing can cause breaks in the crumb.
The duration of the proofing of the formed pieces of dough varies within a very wide range (from 25 to 120 minutes), depending on the weight of the pieces, proofing conditions, dough recipes, flour properties and a number of other factors.
An increase in air temperature from 30 to 45 ° C at a relative humidity of 80-85% reduced the duration of proofing by 23-30%.
An increase in the relative humidity from 65 to 85% at a temperature of 35 ° C caused an acceleration of the proofing by about 20%. The greatest acceleration of proofing was observed with an increase in air temperature to 45 ° C and relative humidity to 90%. However, the relative humidity should not be kept above 85% as this can cause the pieces of dough to stick to the boards or cradle pockets where the proofing is taking place.
It has also been found that the higher the air temperature in the proving chamber, the correspondingly lower the relative humidity of the air can be. The air velocity in the proofing chambers should not be too high.
On the basis of industrial practice and research carried out, it can be noted that the duration of proofing of dough pieces increases with the use of strong flour, with a decrease in the humidity and temperature of the dough, with the introduction of significant amounts of fat and sugar into the dough, already inhibiting the fermentation process, with increased mechanical processing of the dough, with the use of improvers of the oxidizing effect, with a decrease in the mass of dough pieces and with a decrease in temperature and humidity for proofing.
And I also have a problem with the crust, only it cracks, but, how to explain it, frown, if I may say so, as if it had stood in a damp place. I thought I keep it in the stove for a long time, but no, even if you take it out after 10 minutes, you still frown.
If anyone can, please explain what to do.
Quote: Larochka

I am new to bakery. And, of course, I have a lot of questions.
I found answers to many of them on your website, for which I thank you very much.
But recently (my baking experience is 1 month), my bread began to crack a crust, which was not there before. I tried to "influence" the flour, the ratio of butter and sugar ...
But how can I influence the air humidity?
And for the proving time? After all, time is in the program ...
And if you pierce the dough while it is rising, will it help the carbon dioxide escape? (just don't laugh ...)
A sufficiently high relative humidity is necessary to prevent the formation of a dried film - a crust on the surface of the dough pieces.
The dried film (crust) usually breaks during proofing or baking due to an increase in the volume of the dough, which leads to the formation of tears and cracks on the surface of the bread. This is a text from Auerman's book.
Try to grease the top of the bread with plain water just before baking, thereby increasing the moisture on the surface of the bread.
This is the case. if really there are breaks on the crust, and not a failure of the top.
Quote: stels

There is no specific REASON for roof tearing in the answers !!! There are only tips to carry out EXPERIMENTS in identifying the cause !! Well, we will experiment !!!

how is it not? read carefully.

As a rule, the roof is torn by a dry crust, so before baking, you can moisten the bread with a brush with water, the bread does not have enough moisture for baking (but not water in the dough).
Usually, if in the oven, the bread is baked with a tray of water at the bottom.
You are most likely absolutely right !!! But you write how to ELIMINATE the defect !!! And I'm looking for the REASON of such an outrage !!! After all, before that (over 50 loaves of bread) everything worked out fine for me !!! Would you like to say that this is due to the humidity in the room? But in my opinion the humidity has NOT changed !!!
And how do you imagine wetting the roof of bread with water at 5 o'clock in the morning? I usually put bread on a timer on baking !!
Quote: stels

You are most likely absolutely right !!! But you write how to ELIMINATE the defect !!! And I'm looking for the REASON of such an outrage !!! After all, before that (over 50 loaves of bread) everything worked out fine for me !!! Would you like to say that this is due to the humidity in the room? But in my opinion the humidity has NOT changed !!!
And how do you imagine wetting the roof of bread with water at 5 o'clock in the morning? I usually put bread on a timer on baking !!

There may be 25, maybe 35 reasons ... The roof is bursting from the dry crust, and this is not necessarily the humidity of the room, it may be due to flour, water, etc. That means that your little crust does not like something.

You that the measuring devices were installed to know if the humidity has changed. It's spring now, it's damp outside, it's drier in winter, + the weather is above sea level ...

I have no idea how you will personally moisten a humpback with water at 5 in the morning, if I didn’t like bread with a split crust, I would bake another bread, the ingredients of which do not affect the dryness of the hump, or I would eat this bread, since it’s me personally. The hump does not bother at all, on the contrary, it is interesting.
Who said it was a marriage of bread that shouldn't be eaten?
In my opinion, no one has died from this yet, there has not yet been such information on television.

When I bake a white roll in the oven, I cut it specially in a circle, when baking it cracks and looks very spicy, no one has yet said "phi" about this, everyone likes it.
See here
I already wrote that on one side the roof of my bread is blown off. After a lot of experimentation, I found the reason !!! And the reason is the hardness of the water. Initially, my bread was baked with a normal roof, but the last breads, without exception, were obtained with a broken roof !!! And this despite the fact that I did not change the initial products for baking, since I had them in stock and ONE LOT.
In my apartment there is a water purification filter with a softening unit. This (softening) unit has exhausted its resource and I did NOT notice it in time !!! Now I have regenerated this block and now I have ALL (5 pieces) of the last bread with a normal roof. For the experiment, I tried to bake another bread in water without filtration and this bread turned out to be a roof folded to one side.
Reason found !!!

Minerals enhance gluten, so yeast dough cooked on hard water, it will be strong and elastic. Such dough does not stretch when gases expand. And if it stretches, it quickly restores its original shape. Dough cooked on soft water, often flabby and sticky. Ideally, the water for baking bread should be neither too soft nor too hard.
If the water is too hard or too soft, there are several ways to compensate. The first method is to add special conditioners designed for hard or soft water. Soft water conditioners contain calcium salts (such as calcium sulfate). They increase the mineral content of the water. Hard water conditioners contain acids that prevent minerals from interacting with gluten.
Excuse me, I have a completely wild assumption, but everything can be ... And everything does not depend on the voltage in the mains (more precisely, on surges). It's no secret that our power grids are so worn out and therefore the voltage drop is already normal. I noticed that with such a drop, the time for heating water in a kettle or in a microwave increases, and since in HB the time is fixed, the temperature of the heating element may simply decrease (by some fractions of a degree, but it decreases) But the temperature much depends. Just do not swear too much if I am wrong, but I expressed my version-assumption.

Unfortunately, we always want to see consistency in everything. Including in a baked bread, but it turns out to be a living organism. The marriage or shortcomings of bread depend on hundreds of reasons that we do not know about, and sometimes we do not guess.

First of all, read briefly here:
Solving possible problems with baking bread

Well, bread cannot be the same all the time, a lot of things affect it from outside and inside the dough itself. You need to know the reasons for the shortcomings, accumulate knowledge about this and try to predict when baking.
tears off the roof of bread? you can fight it! we show a little imagination and your roof gets a cool needle top, this was the first experiment, just using my grandmother's method I did a little scissors, but what patterns can be "embroidered" on the roof !!!

P1060887 2.jpg
Tears off the roof of bread

The roof can crack from the fact that the apartments are very dry, they are heating up a lot now, bread also depends on this.

Try before baking (at the end of the proofing of the dough), carefully moisten the dome of the proofed dough with a slightly damp brush with water, but do it quickly.
Peace be with you bakers!
so it came to me this attack happened in the first
I sin for the flour I took her first time - KVARTAL

Tears off the roof of bread
Peace be with you bakers!
horrible just

Tears off the roof of bread

you are missing one important point. The bread maker is an automatic machine and conscientiously performs the set program for hours and minutes so that baking ends on time and on time. And she is far away .... it does not matter what and how they laid, the dough is fully ripe or overripe, and what the weather is overboard.

And the breaking of the crust, such as yours, just arises not from the quality of the products, but from the time the dough is proving.

In the oven, these processes can be regulated by yourself.
That's right, it's not the ax that cuts, but the carpenter ...
Now, if there is time, I bake all the bread in two stages, knead
in the "Dough" mode - 30 minutes, then a long stand, I watch how it rises for 1 - 3 hours, I see the dough is fully ripe,
baking 45 - 65 minutes depending on the desired bread.
And you don't need an oven ...
shade, you cannot enter the same river twice ...
It only seems that everything is as always, it is still changing, another day, different humidity and temperature, different pressure, even the water from the water supply is almost the same. Even the mood is different, but the bread feels it all, he is alive. So you have to adapt, every time, to changing conditions. For me, the main parameter is kolobok and intuition that comes with experience, only you need to analyze your mistakes and correct them next time.
Peace be with you bakers!
did not want to litter the airwaves with unnecessary photos: red: but still!
I wrote about my failure \ photos are attached \
and sinned on flour KVARTAL and probably not in vain here is yesterday's bread from
flour PATERSON recipe up to a gram is the same, and the gingerbread man looks and feels the same
I don’t remember the pressure and temperature, but probably on February 8 something like that and there was water in the water supply system, too, during this time my mood changed when baking bread only (
result as they say on the face

Tears off the roof of bread
Peace be with you bakers!
probably the package jinxed me
I took it for the mood
and Darnitsky now got it and
cracked and again the recipe verified to the gram did not change anything
and was not going to

Tears off the roof of bread
Peace be with you bakers!
did not notice that now attachments can only be made 33MB \ earlier128
more visibly here

Tears off the roof of bread
Peace be with you bakers!
fugaska respect and respect you, but the whole joke is that everything on the program is the same products, the same proofing
1 dough kneading - switched off
2 dough-complete program
3 baking 1 hour 10 minutes
well, personally, I have two ways to deal with a roof tear:
1.After the second kneading, I take out the dough from the bucket, take out the mixer and put it back down a little with my hands. after that, about half an hour later (10-15 minutes before the start of baking), I use scissors to make cuts along the perimeter of the bread and one strip in the center. as a result, I get a very cute blush hedgehog
2. I make the bread tight, a little more than the instructions suggest, this is about 400 ml of liquid and 700 g of flour. while the amount of yeast is 1.5 tsp, and sugar is only 1 tbsp. l. such a kolobok (in the sense of the roof) is quite enough to grease with water, milk or kefir immediately before baking - it doesn't matter what, the main thing is more to increase elasticity
and most importantly, if the quality of the bread obtained is excellent when the roof is torn off, then personally it does not bother me at all! I don’t bake it at an exhibition, if I go to visit with bread, then I will conjure over it a little more than for myself
definitely can! sugar helps the yeast rise better, and that's tearing our roof! I used to pour more sugar too, but my family nagged me so much that now they have reduced the dose by half, now they are pressing me so that I can make bread for them on the water - you see, they want table bread, not a bun for dessert !!! so you have to bake two loaves each - one for yourself and the children, and the second for my husband and mother
Peace be with you bakers!
fugaska I am with you
you have to bake two loaves - one for yourself and the children, and the second for husband and mother
I unfortunately \ in time \ do not have the opportunity to get rid of and for this
I bake something average so that everyone likes it
but you're right, we do not bake bread for show
sourdough means strong try before baking, about 15 minutes, knead the bun with your hands, it should help
Svet lana
I have a question: do the additives in the dough (bran, or flakes) affect the fact that the crust does not crack, but rather rises from one side, maybe these additives affect the thickness of the dough and the crust is cracked from this?

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