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why does my top crust on home made bread separate and break off when I slice it?

please help me

asked by nancy over 2 years ago
11 answers 10361 views
9f77ddef 4796 4168 b31f 62700f81d219  patty marguet
added over 2 years ago

is it a loaf made in a loaf pan?

84b7e6a1 b5d0 4c38 bd99 e16217608223  11006442 10153348233879316 8029969613977389210 n
added over 2 years ago

The reasons could be many, and we'd need you to share more details to answer effectively.
Still, when that happens, it is usually because there is too much moisture trapped in the bread. When the bread retains too much humidity, moisture gets trapped between the crumb and the crust, causing them to separate.
Do you let your bread raise in a very moist environment? Do you cover it with a towel as soon as it's out of the oven? Do you put it in a bag or something before it has cooled completely?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

You may have over proofed it.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

yes,I'm thinking over proofed. Do you cut the top of your bread before baking?

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 2 years ago

Two things. 1) I think you did not knead the dough enough initially. For ap flour, 10 minutes, for whole wheat, at least 15. 20 is not too much. 2) I think you overproofed your second rise (in the pan). This has happened to me when I let the loaves sit too long before baking.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

thank all of you..first..yes..I baked it in a loaf pan..and I used half bread flour and half ap flour..maybe I didn't let it cool enough before bagging it?..I kneaded it for as long as the recipe called for.I always butter the top when it comes out of the oven never cover it though.do you think I should let it cool longer?

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

Ah, there's part of the problem: the AP flour. Bread flour has a protein content of 12 - 12.5 %, while that of AP flour is in the 10% range, a significant difference. A pet peeve of mine is when recipes written for home bakers specify X amount of bread flour OR AP flour, as of they're interchangeable. They're not. Go with all bread flour. And do read the information about windowpaning (http://thesolitarycook...). It's an easy little technique, and the only sure way to know if you've kneaded any bread dough long enough.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

also..I let it rise in oven with light on and covered with damp kitchen cloth.and I do not cut the top loaf before baking.

84b7e6a1 b5d0 4c38 bd99 e16217608223  11006442 10153348233879316 8029969613977389210 n
added over 2 years ago

Well...there you go :) let it cool completely before storing it, and there's no need for the damp cloth during proofing. What always works for me is some plastic bag. Try it and see how it goes!

Cfe06c3a 31ba 4cd7 a0b0 2d1e7eb98d8e  18930218514 6fcf35ff43 b
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added over 2 years ago

Jim Lahey emailed in the following thoughts: "the error may be the result of the dough (it is wet) adhering to either the cloth covering it and or if they are inverting the dough, whereby the surface of the cloth during its removal causes a rupture of alveoli to make a big ass bubble. A photo plus more specifics about how they transferred the dough from proofing to the baking surface would be helpful."