bread sticky after baking
I hope someone has an answer.
Although I have been baking 2 or 3 loaves a week for 4 years using a breadmaker, and I haven't recently changed my flour mix or any ingredient proportions, my last 3 loaves have risen fully as normal, but, when cutting a slice, the bread is sticky and heavy and goes to paste when chewing it.
The bread has also become friable, the gluten structure seems to have gone, i can pull the slice apart easily, it has no structure holding it together. The air bubble distibution in the loaf is good and even as normal, no large air pockets.
I tried reducing the usual amount of water, no difference. The yeast is new, the flours are new. If it makes an difference, this has happened after the recent hot weather although my ingredients are stored away from warm or humid air.
Any ideas, I am wary of baking another now, and we need some bread cooked !!
Regards Jonathan
Best Answer
It sounds like the breadmaker is not cooking properly. If the bread dough feels correct but is the baked loaf is fragile and sticky inside, it is under-cooked. This could be a result of problems with a thermostat, heating element, or possibly the timer.
To solve this problem, try taking the bread maker out of equation by baking in an oven. Use an inverted, oiled sheet pan, and hand-shape the dough (The Fresh Loaf has instructions), or use an appropriately-sized loaf pan. Check the bread 5 minutes before it should be cooked (to make sure it doesn't over-bake due to using oven instead of bread-maker), and keep checking it every 5 or so minutes until done.
If this solves the problem, use the breadmaker for mixing and not baking... or replace/repair it.
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Quick Answer about "bread sticky after baking"
Gummy or sticky bread is often the result of an undone bread. One of the ways to avoid this problem is to use a thermostat to check the internal temperature of the loaf. when the bread reaches the temperature of 180 to 200°C for soft bread fully-baked bread.Why is my bread sticky after baking?
Why is my dough so sticky? Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.Why is my bread moist after baking?
This is because the steam that was trapped inside while baking still needs to escape. This "sweating" will make the crust softer at first but will harden up again after it is fully cooled. If you cannot wait until the bread is fully cooled, then just be prepared for a damp crumb. (Rolls cool much faster.)How do you fix sticky bread?
If you are making bread using wholemeal/wholegrain flour or it's going to undergo a long bulk fermentation (first rise), the dough will be stickier at first. It'll firm up over time. If it's really wet and sticky or you're making a fast rise \u201cquick-bread\u201d you may have to add extra flour.88: WHY is My Dough STILL STICKY? - Bake with Jack
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Answer 2
Check if the symptoms you are seeing are equal to those of "rope spoilage" (http://www.bakerpedia.com/processes/rope-spoilage/).
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