"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Sourdoughs
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-22-2014, 01:38 PM   #1
Cook
 
Join Date: Feb 2009
Posts: 81
Question Bread Not Rise Tall but Wide

While the sourdough was rising, instead of rising the same ratio all around, mine did more width than height. I read a book mentioning about too little salt would cause the condition as mine. What other reasons can they be as well???? Thanks

__________________

chueh is offline   Reply With Quote
Old 09-22-2014, 04:08 PM   #2
Sous Chef
 
Join Date: Oct 2010
Location: California's Big Valley
Posts: 838
I am not a bread baking expert, but any free form loaves that I have made, usually expand wider than they are tall, especially if the dough is very soft. Come to think of it, so are loaves that I purchase.
__________________

Oldvine is offline   Reply With Quote
Old 09-22-2014, 04:21 PM   #3
Senior Cook
 
callmaker60's Avatar
 
Join Date: Dec 2012
Location: Camp Hill, Pa.
Posts: 229
I make italian bread often, and let the formed loaf rise in my oven for an hour covered, then when i remove the loaf and turn my oven on and bring to temp, my loaf will drop a little when i put the bread in the oven to bake, giving me a loaf a litter wider than high. Sounds like the same problem your having. I don't have an answer, I just deal with it.
callmaker60 is offline   Reply With Quote
Old 09-22-2014, 04:28 PM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,383
Old Vine is right - free-form loaves do that. If you want a different shape, you can put it in a loaf pan to bake.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 09-22-2014, 05:45 PM   #5
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
Quote:
Originally Posted by chueh View Post
While the sourdough was rising, instead of rising the same ratio all around, mine did more width than height. I read a book mentioning about too little salt would cause the condition as mine. What other reasons can they be as well???? Thanks
If the dough is to soft (ie too much liquid in the mix) it will do this.
__________________
Dont 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 09-22-2014, 08:57 PM   #6
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
Agreed. That's almost certainly the problem. Wet dough may get by in a pan, but freeform loaves need more firm dough or a basket to rise in.

Salt plays multiple roles in bread dough and is often said to retard yeast action, but careful studies suggest the amount of salt has little effect on yeast but does tighten the gluten structure, which slows rising. But the other functions, taste and preservation are more significant.
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 09-24-2014, 01:55 AM   #7
Assistant Cook
 
Grannys42's Avatar
 
Join Date: Aug 2014
Location: Brisbane
Posts: 37
I prove mine in a basket, but even a colander lined with a well floured cloth will do. This shapes the dough, and if you think that the dough is too soft, after it has proved, place it covered in the fridge for 30mins to stiffen the dough. Remove it and lace it immediately into the heated oven. I was told this by a well known baker, though I have never needed to do it. If in doubt, give it a try. Ordinary yeast free form cobs shouldn't need this, but this is from the book "The Pink Whisk to Breadmaking" by Ruth Clemens.

5 Flatten the dough into a rough circle. Taking the outside edge of the dough fold it in to the middle and work in this way all around the outside edge until you get back to where you started and can fold in no more! 6 Flip the dough over so that the seam is underneath. Gently cup your hands around the ball of dough and start to tighten the dough again, moving your hands down and underneath it, repeating until the dough feels tight like a coiled spring. Repeat the tightening action, gently encouraging the dough into a round shape, all the time keeping the seam underneath. The shaping is important in getting a free- form loaf to rise upwards and keep its shape rather than flowing outwards. 7 Set the loaf onto a baking sheet lined with baking.

Give this a try, hope it works.


As es la vida.
Grannys42 is offline   Reply With Quote
Old 10-05-2014, 07:53 PM   #8
Cook
 
Join Date: Feb 2009
Posts: 81
Thank you all. Wonderful replies
chueh is offline   Reply With Quote
Old 02-05-2017, 03:49 PM   #9
Senior Cook
 
Join Date: Apr 2015
Location: Hȝelshām, Sūseaxna Rīce
Posts: 154
I have this trouble, too. Problem is, I do all of these techniques and my dough is only at 70% hydration. I'm stuck. I'm not sure what else to try. I love the crumb of the 70% hydration loaves, but I cannot stop it spilling out. For example:

Suthseaxa is offline   Reply With Quote
Old 02-05-2017, 04:23 PM   #10
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,383
Have you baked it in a loaf pan or cake pan? A wet dough will spread unless it's contained.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 02-06-2017, 09:10 AM   #11
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
Quote:
Originally Posted by chueh View Post
While the sourdough was rising, instead of rising the same ratio all around, mine did more width than height. I read a book mentioning about too little salt would cause the condition as mine. What other reasons can they be as well???? Thanks
I make "ordinary" bread and when the dough is too wet it can spread outwards rather than up. In which case I bake it in a loaf tin rather than on a baking tray.
__________________
Dont 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 02-06-2017, 11:04 AM   #12
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 8,622
You might want to try a Baker's Couche



or maybe an Italian loaf pan



Both are available from the King Arthur Flour on line catalog, but they are much cheaper on Amazon
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 02-08-2017, 04:41 PM   #13
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,425
Quote:
Originally Posted by Suthseaxa View Post
I have this trouble, too. Problem is, I do all of these techniques and my dough is only at 70% hydration. I'm stuck. I'm not sure what else to try. I love the crumb of the 70% hydration loaves, but I cannot stop it spilling out. For example:

That looks gorgeous, awesome. I can smell it from here. Would love a piece of it for me now.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 02-09-2017, 03:56 PM   #14
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,383
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
or maybe an Italian loaf pan



Both are available from the King Arthur Flour on line catalog, but they are much cheaper on Amazon
I bought that loaf pan, Sir Loin, and it worked beautifully. Thanks for mentioning it

Btw, I saw in a couple reviews that people said the finished loaf stuck to the pan. I did not have that experience. The loaves came right off and they are *delicious*

Click image for larger version

Name:	0208171959a_HDR.jpg
Views:	51
Size:	62.8 KB
ID:	26152
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 02-10-2017, 12:01 PM   #15
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
Quote:
Originally Posted by CharlieD View Post
That looks gorgeous, awesome. I can smell it from here. Would love a piece of it for me now.
I'm with you, Charlie, on this. Yummy!
__________________
Dont 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 02-13-2017, 02:40 PM   #16
Senior Cook
 
Join Date: Apr 2015
Location: Hȝelshām, Sūseaxna Rīce
Posts: 154


So I lowered my hydration by 5% and this is what happened. I'll stick with 65% I think ;)
Suthseaxa is offline   Reply With Quote
Old 02-13-2017, 02:43 PM   #17
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,383
Quote:
Originally Posted by Suthseaxa View Post
So I lowered my hydration by 5% and this is what happened. I'll stick with 65% I think ;)
Looks great!
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 02-16-2017, 06:40 AM   #18
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
Quote:
Originally Posted by CharlieD View Post
That looks gorgeous, awesome. I can smell it from here. Would love a piece of it for me now.
Yes, all those holes to fill with butter - Yum!

(and then I wonder why I'm over-weight!)
__________________

__________________
Dont 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
Reply

Tags
bread

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





Copyright 2002- 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 - 2019, Jelsoft Enterprises Ltd.
×