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What the hell happened to my loaf?

(10 Posts)
gallicgirl Mon 30-Nov-15 17:56:42

Have a new breadmaker and made the first loaf yesterday. It was just a basic white loaf and it worked out fine.
Today I tried a seedy loaf. I followed the instructions carefully but it looks disastrous. The top is sunken and there appear to be bubbles at the bottom. The only thing I can think of that wasn't perfect was the flour. I used spelt flour that had been open a while.
Any ideas what the problem might be please?

ginmakesitallok Mon 30-Nov-15 18:01:30

How much salt did you use? Looks like it might have been a bit too wet? Did you use all spelt or a mixture of flours?

gallicgirl Mon 30-Nov-15 18:03:46

The inside looks like ciabatta and it tastes awesome however. Very odd.

gallicgirl Mon 30-Nov-15 18:11:21

All spelt. I thought it looked far too wet as it was kneading and double checked the ingredients.

pandaskitchen Mon 30-Nov-15 18:18:39

Taste is the only important thing anyway!

Agree with the PP- about it being too wet & over proofing, it may cause your dough to rise then collapse on itself, and it have larger air holes.

gallicgirl Mon 30-Nov-15 18:32:55

Thanks panda. That description sounds very like how my bread appears.
I'll try a bit less water next time.

Until the novelty wears off, I suspect we're going to get fat eating lots of warm bread and butter!

ginmakesitallok Mon 30-Nov-15 18:50:00

I don't think spelt flour can take as mch water as white. I tend to use half spelt half white. Did your recipe include spelt?

gallicgirl Mon 30-Nov-15 19:02:38

No. Just normal white flour . I had some spelt fIour in so thought I'd use it up. I didn't know that about spelt so I'll have to experiment a bit with liquid amounts.

ginmakesitallok Mon 30-Nov-15 19:04:32

All flours need different amounts of water, easier to judge if you're making a loaf by hand as you can just add more water as you knead it.

gallicgirl Mon 30-Nov-15 20:53:30


Mind you, the machine obviously kneads better than I do as the bread is FAR fluffier than anything I manage!

Thank you for the advice.

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