🔕 🔔
Loading…

My Basket ()

All questions

wrinkly bread

My bread looks great when I just took them out from the oven. But right after cooling a little, the surface of the bread starts wrinkling. Why?

asked by jc over 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 3975 views
84e04bee 8fc8 4bdc 8199 701c1af83294  image
added over 2 years ago

Sounds like the heat from the interior of the bread is essentially steaming the crust, which the softens and deflates - a result of the loaf being slightly undercooked. Don't be afraid of getting some color on the top of your loaf; many experts suggest baking until it's dark brown on top for maximum flavor. If that's just not for you, though, try leaving your loaf in the oven with the door slightly cracked for awhile after you turn the heat off.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

Baking bread to a deep golden brown is also referred to as "putting a French bake on it." Americans are sadly known for sometimes preferring pale, anemic breads and pastries. You can even take its temperature. Traditional loaf breads should reach an internal temp of 185; baguettes and sourdoughs should go to 210. Get your bread out of the oven as soon as it is done, and most importantly, get it out of the loaf pan. The longer it sits in the pan, the longer it steams itself wrinkly. Turn or lift it out of the pan and set in on a cooling rack as soon as it emerges from the oven.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.