The bakers' thread

[figbat]

Bagels are a standard 50% hydration bread dough. You get the chewy texture and glossy crust by dunking them for about 10 secs in boiling water before popping them in the oven.

Similar to a pretzel dough.

 

[glasgowcyclist]

Occasionally I have a problem where my loaf gets a big void in the centre. Anyone know why?

It's usually not completely void as in the attached photo, but will have a very sparse few strands of structure to it. You can sort of see the effect on the right hand slice.

This recipe is fairly wet (70%) so it's not because the rolled interior surface hasn't stuck to itself properly, although it does match up with that seam.

This runs through the central 75% of the length.

 

[T4tomo]

possibly a concentration of yeast / raising agent is causing the air bubble, or maybe just happenchance.

 

[Reynard]

Occasionally I have a problem where my loaf gets a big void in the centre. Anyone know why?

It's usually not completely void as in the attached photo, but will have a very sparse few strands of structure to it. You can sort of see the effect on the right hand slice.

This recipe is fairly wet (70%) so it's not because the rolled interior surface hasn't stuck to itself properly, although it does match up with that seam.

This runs through the central 75% of the length.

View attachment 813252

If it matches up with the seam, then maybe pinch the seam harder and / or stab along the seam with a skewer to release any air trapped in there. Deffo a shaping issue - been there, done that.

Are you just rolling your dough swiss roll stylee, or doing a batard-type shape before putting it in the tin?