"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Thread Tools Display Modes
Old 04-10-2014, 09:26 AM   #1
Assistant Cook
Join Date: Apr 2014
Location: Kampala
Posts: 1
Comments/help making whole wheat buns

I baked buns this morning and some where cracking on the side and some on the top. When they cooled they tasted good but thryu felt doughy. Where did I go wrong?


Frances B is offline   Reply With Quote
Old 04-10-2014, 12:12 PM   #2
Chef Extraordinaire
Addie's Avatar
Join Date: Nov 2011
Location: East Boston, MA
Posts: 18,767
Welcome to DC. A fun place to be. I am sure there will be more answer coming your way. It would help if you were to give us the recipe.

Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-13-2014, 10:46 AM   #3
Executive Chef
Mad Cook's Avatar
Join Date: Jun 2013
Location: North West England
Posts: 4,080
Originally Posted by Frances B View Post
I baked buns this morning and some where cracking on the side and some on the top. When they cooled they tasted good but thryu felt doughy. Where did I go wrong?
Hi, and as Addie says, welcome to DC.

Difficult to say where you went wrong as we don't know what you actually did.

This link is useful
Problems and Solutions - General Bread | baking911.com
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 04-15-2014, 02:42 PM   #4
Head Chef
salt and pepper's Avatar
Join Date: Jun 2011
Location: Montana
Posts: 2,006
As far as I can tell, it seams like you need to let the dough,on the 2nd rise, to let it rise a little longer. I like to brush the raw dough with a thin layer of olive oil and then again when it come out of the oven.
salt and pepper is offline   Reply With Quote
Old 04-15-2014, 04:35 PM   #5
Master Chef
Aunt Bea's Avatar
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 6,974
Try comparing this recipe to the one you used or give this recipe a try.

100% Whole Wheat bread

I'm thinking the cracking is due to the bran in the whole wheat flour soaking up the moisture or too little kneading to develop the gluten in the dough so it will rise properly, that is often a problem with whole wheat recipes.

Good luck and keep trying.
Aunt Bea is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:27 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.