What makes quick breads "break" open while baking and other times, it doesn't happen?
- posted
15 years ago
What makes quick breads "break" open while baking and other times, it doesn't happen?
When the center of the bread expands faster than the top crust, the top crust will crack. It's a classic sign of a quick bread, so there's probably not a lot you can do about it unless you bake at a very low temperature for a very long time.
Not nessarily- I was taught to dip a plastic bowl scraper in oil, then dip it halfway thru the center of the bread, where it usually cracks. This gives it a "guide' basically so it can crack neater. Most quick breads do this, but this makes it look nicer. HTH!!
Uh, you are reinforcing what I am saying -- that there will be a split in the top of a quick bread.
Yes, I was. That's what happens!
But...it doesn't happen every time. I will have two loaves that do it and then it doesn't happen. Now I am down to mixing times since my ingredients and pans remain the same.
Well it could have something to do with your method. Do your recipes call for creaming butter/sugar? Maybe you're not doing it enough. Alternating adding your liquid/dry in 3-4 additions?
Same recipe....same ingredients,.....same procedure. Go figure.
It's a mystery! LOL!
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