Why is my bread loaf uneven in height? One side is taller than the other side. By a lot! Is the dough not distributing evenly before it rises and bakes? The bread rose nicely and the crumb is excellent, just very lopsided looking! Help!
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What recipe did you use ? Did you bake the loaf in a pan or on a stone ?
How did you shape it?
Did you slash the top?
In some of the larger horizontal bread machines doing a smaller loaf, the dough ball ends up over just one paddle and starts to rise/bake from that one side resulting in a lopsided loaf. Just look at it at the end of the knead cycle to be sure it is centered in the pan.
Sounds like boot bread....if you have a 2 lb machine and try to make a 1.5 lb loaf, this is typically what happens. Best way to fix it is to stop the machine after it punches down the first rise and before the second rise. Take out the dough and paddles, reshape the dough evenly, and put back in. Start the machine back up to let it rise again and bake.
If you're using a Zo bread machine, here is some help from long ago on the oldBakingCircle:
Reply by swirth on September 27, 2010 at 1:38 pm This may help you re the Zo paddles:
uneven loaf from bread machine
From the Summer 2004 Baking Sheet...Teresa Griffith, lead test baker for KAF test kitchens says, here is one of our recent discoveries about baking in the bread machine. "I've figured out how to keep my bread machine loaves from sloping!" my mom said a few Saturdays ago. "It's all in how you put the blades in teh bucket." "Uh-huh," I said. Like it could possibly be that simple. We've had customer calls about this for years and not been able to figure it out.
"Really!" she said. "You have to make sure they go together like this, instead of this." She twirled her fingers in the air to demonstrate. And that's when it happened-I laughed at my mother.
I should know better. My mother is the most logical person I know. She gets these great ideas, then makes them work in a most scientific fashion. This is why, the following Monday I was standing at my work staion with two Zojirushi buckets playing with the blades when one of my co-workers arrived. "I'm figuring out how to amke the machine's blades twirl the right way so my loaves will stay level," I said. She just looked at me and kept walking. I think she was laughing.
It turns out there are two ways to attach the blades. When the bucket is snapped down in the machine (so both blades turn when one is pushed) the blades will either turn toward each other, so the ends of the blades meet in the center of the bucket, or parallel, with the ends of the blades facing in the same direction. According to my Mom, the blades that turn parallel to each other would make a level loaf.
Teresa spent the next few weeks testing this and concluded that her Mom was right (again).
I also had read that same info, and I always set my blades to point/run in the same direction, but I have still seen that darn dough ball seem to get almost stuck rolling around one blade at one end of the machine or the other. If I stand there long enough while it kneads, eventually it seems to resolve but then I take it out to finish myself so there is no guarantee it wouldn't stay at one end or the other if I walked away and let it finish in the machine. I don't find it as much of a problem when using more than 3 1/2 C flour.
I was issues with lopsided and dense bread and I gave this tip a try. I turned my blades so they were parallel and sure enough I was blessed with an awesome loaf last night.
Thank you all for your sound advice. I will try putting the paddles in so they are parallel as suggested. This sounds as if it might correct my problem. In the meantime I have been watching my machine and just adjusting the dough manually before it goes through all the rises and bakes. It would be nice to have the dough bake up level without me babysitting it though. I will definately try these ideas, and I"m sure I'll come up with the perfect loaf!
Thank you again "Kind Bakers" for taking the time to answer and help out a newbie bread baker!
I recently got a Zo Virtuoso. At first I tried making bread with the paddles parallel with each other, facing the same direction.
like this -----X -----X . This seemed to push the dough to one side.
Recently I have positioned the paddles parallel to each other, with the long parts of the paddles facing each other in the middle of the mixing basket.
Like this X----- -----X .
This seems to fix the problem and the dough seems to mix more in the middle rather than to one side.
Or maybe I'm just fooling myself. ;-)
Could you specify how to place the blades so they turn parallel. I gave been trying to figure out and either by brain is just too tired or I'm doing something wrong. I can't seem to get it right. I would appreciate any help. Thanks.
If you are asking me how I position the Zo Bread Machine dual paddles, here is how I position them. The "X" represents the pivot point of the paddle. The "-------" represents the blade portion of the paddle. The view is looking down into the bread pan.
I start the paddles positioned like this X----- -----X
Others have tried and recommended other starting positions. The above positioning works for me. You will just have to try different paddle positions and see which works best for you.
Oh dear! I read this before baking my first loaf in my new Zo BB-CEC Supreme. The first loaf was perfect, so I thought I was on to something. Well, I baked the second loaf this afternoon, and it's as lopsided as a ski slop. :( I had both paddles pointed in the same direction as the first loaf I baked, so I'm scratching my head. Still, the first time I baked, I checked the loaf after the machine kneaded it to make sure it was centered. I didn't have time to check it at that stage today, so...
I'm wondering if I did something wrong or if this was a fluke. I was baking a 1.5-lb. loaf. If baking a 2-lb. loaf eliminates this problem, then I'll adjust the recipe and make a 2-lb. loaf from now on.