Bread is Splitting

[cookie1]

I hope you're feeling a lot better BB.
Glad to read that the bread is improving too.

[BellaBear]

Thanks Cookie, am doing a lot better.  Just tired now I think.

Well today I tried -

Warming the flour
Kneading for twice as long in the TMX
Scoring the top before the second rise
Doing the full second rise outside of the oven
Preheating the oven to a very hot temperature and then turning down when I'd put the loaf in
Putting a tray of ice cubes in with the oven while the loaf was baking.

Apart from one major problem, it was the best loaf I've ever made.  The bread rose perfectly, browned evenly and was super soft and delicious.  Unfortunately it was completely stuck in the tin!  I couldn't get it out.  I ended up having to pull it out in chunks.  It nearly broke my heart because it looked so perfect.  So near but yet so far.  Sigh.   

The dough did seem stickier than normal  - it didn't stick to my hands but did stick a bit more to the TMX blades.  Maybe it needed a bit more flour?

I will not be defeated!   

[gertbysea]

I admire your tenacity. Glad yo are feeling better.

Gretchen

[judydawn]

Oh no BB, I really feel for you getting that close.  I bought myself expensive bread tins and the first time I used one, my loaf stuck too so now I use baking paper to line them.  Looks like the next loaf will be the one you can take a picture of, throw out your chest and proudly say "I have finally done it".  Wishing you lots of luck, you certainly deserve it.

[achookwoman]

BB,  don't give up,  you are nearly there.  The process you have described is perfect.  I use Canola oil on my tins,  it is the only one that doesn't encourage sticking.  As insurance,  I usually sprinkle sesame seeds on the base and sides.  If I were you I would probably line the tin with baking paper until I felt confident.   The slashes on the top of the uncooked loaf,  should be about 1 cm. deep.  Another trick is to flatten out the dough after the first rise,  and then roll it up fairly tight,  drop it in the tin with the join underneath.   The rejects make wonderful bread crumbs.   Good luck,  and let us know how you go.

[judydawn]

Nice to see you back giving advice Chookie - missed you 

[BellaBear]

Well, I generally come up with some way for the family to eat the rejects.  Today I took the top of the loaf (the biggest part I could get out) and filled it with bolognese sauce, topped it with cheese and grilled.  It made a yummy lunch.  DD got a lunch order though so she was thrilled.  I do have plenty of breadcrumbs on hand now so that's always handy. 

Okay, I'm breaking out the baking paper tomorrow morning.  If it is as beautiful as today's loaf (minus the stuck to the tin part), I'll definitely take a photo.  Think I might even frame it.   

[BellaBear]

Success!!

Well it wasn't perfect but close enough for me.  Lovely and soft and light and it didn't split!  Yay!!  If I can figure out how to upload a photo, I'll show you how it turned out.      

Thanks everyone for your help and support.

[judydawn]

Glad to hear you finally got there BB.  It definitely warrants a photo and you can only go on to bigger and better things now.

[cookie1]

Well done BB.

[achookwoman]

This is great BB.  Congratulations.

[zebraa]

I oil my tin and sprinkle fine semolina - I find that stops it sticking and keep sthe base crunchy too.

Well done on getting great bread!

[Ceee]

I learned a trick from one of my customers and that is to wrap the bread (in the tin) in a cotton tea towel when it comes out of the oven, just for a few minutes, an voila! it pops out beautifully!

[Thermomixer]

Good work BB - success with your first bread is always a great feeling.  So good when it all works.  Good to see you perevered. 

Thanks for the tip with the tea towel Ceee 

[BellaBear]

It has been working really well since my last post.  I am still excited by each loaf and have to stop to admire it and then get my DH to come and admire too.  If he doesn't show enough awe he's in trouble.   

I haven't had to try the tea-towel trick yet as I'm still lining the tin (although it doesn't seem to need it as it isn't at all stuck to the paper). 

The only downside to my beautiful bread is that I now have to get up earlier so that it has enough time for the longer knead time and the full second rise and still be ready for the school lunchbox.  The things I do so that my kid doesn't have to eat day-old bread!