Loaf Bread Question and Answers: Split and lopsided

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Question: "I did it all as the book directed, right down to to the exact ingredients. I used their techniques. It rose nicely. I shaped beautiful loaves. Then, as they rose, they split open and made for an uneven and lopsided loaf. What happened? What might I do if I see it happening again?"

What this sounds like is one or more of the following:

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If it split somewhere in the top of the loaf (like the center ‘erupted’ at the top) it could be one of two things…
1. There was a bubble that was somewhere near the top of the loaf and it broke through the surface exposing the more bubbly inside. To avoid this, just make sure all bubbles squeak out when you are flattening to roll into the loaf for its second rise.
2. Or it could be too active of yeast. If you have recently opened a new package or are trying a new type of yeast it may be overly active compared to what you are used to using. Try cutting back by ¼ of a teaspoon in the next try.

If the loaf top split from the bottom (like a roof lifting off) it could be one of two things…
1. The yeast thing again but also add in this second one…
2. Too warm of a rising place. When the loaf rises too fast (in too warm of an area) the top tends to warp and then separate in the baking.

As to the lopsided loaf part, just make sure that the ends when tucked in are not bigger on one side than the other – this (or the ‘too warm/fast’ of a rise) will make a loaf with one end too high. ????? ?????? ??????? 3d ????? ??????

Last, but not least, sometimes weather can effect home baking. Moisture in the air and barometric pressure can play with it. Just remember, even if it's not pretty, you can still eat it!

About Donna Miller

Donna Miller is a teacher, author, sought-after speaker and trainer. She has been a both guest and host on internet and broadcast radio talk-shows and in television interviews. She is the hostess of “Your Preparation Station” on Preparedness Radio Network. She and her husband are the Organizers of WNC Preparedness Group in Asheville, NC. She is an Adjunct Instructor for Frontier Christian University. She teaches local classes & ladies retreats for people to learn hands skills. She and her husband are the founders of Millers Grain House and, Your Preparation Station and are on the board of PREPARE Magazine. Joseph and Donna have been happily married for 27 years and have three adult children, and one daughter in-law.