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Ciabatta bread cracks on top and sides after baking in Rotating Oven at 220 Deg C

My Ciabatta rye bread cracks on the sides and top afte rbaking. What could be the possible reasons? Is it due to oven temperature/ proofing or mixing? what should the standard process time, temperature and ingredients be? Please reply, bit of an urgency. Your help or input is highly appreciated.

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6 Suggested Answers

6ya6ya
  • 2 Answers

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Posted on Jan 02, 2017

PitVipermd
  • 54 Answers

SOURCE: I need to know the

This is the order I use with excellent results..good luck!

water
molasses
butter
white flour
wheat flour
rye flour
coffee granules
salt
fennel seed
yeast

Posted on May 01, 2009

  • 56 Answers

SOURCE: The bread did not bake. The ingredients mixed,

You may have a bad heating element. If this is the case it will be hard to find that part.

Posted on Dec 08, 2009

  • 433 Answers

SOURCE: Oster 5834 not mixing ingredients well before rising & baking

Hi,
Take the bread pan and paddle out of the machine and see if you can spin the paddle by hand. If it moves freely, then it could be the belt is loose on the pulley inside the base of the machine, or the pulley or motor itself is not right. Either check the belt or exchange it at the store or check warranty. It is obviously a defect. Good Luck, Hank

Posted on Jan 21, 2010

EwingElect
  • 276 Answers

SOURCE: bread top "sinks" when in the final baking process...

Suggest that you check the amount of yeast. If there is too much the top may sink.

Posted on May 24, 2010

daryl441918
  • 1280 Answers

SOURCE: After adding ingredients, plugged in bread maker

Some machines have a delay before they start kneading if they detect that the ingredients are not at the right temperature. Try waiting about 10 minutes after you pust start and see if it starts kneading. I have a Breadman machine that warms up for about 5 or 10 minutes and then starts kneading.

Posted on Oct 10, 2010

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