sometimes the bread has plans of its own

[cellio]

This seemed like an unremarkable loaf when I put it in the oven.

Dani called it my dromedary loaf. :-)

I wondered if there were a large air bubble under that hump, but the inside looks normal. So, one of life's mysteries! But a tasty mystery, so it's ok.

Comments

[hudebnik]

And this one did, but...

Yeah, that has happened to me: for some reason one part of the loaf blows up out of proportion to the rest. Never figured out why. Perhaps one end of the top drying out more while it rises, so the drier end resists expansion more than the softer end?

BTW, a few days ago I found Bob's Red Mill wheat gluten in the grocery store, for the first time in probably a year (I didn't even see it on their web site when I looked a month or two ago). A few tablespoons of this will make a mostly-whole-wheat loaf almost as light and fluffy as an all-white loaf, and when we first started low-carbing (fifteen years ago?), I would use half a cup or more per loaf because it's about 80% protein. That much gluten seems to produce a loaf that resembles a kitchen sponge, although quite edible, but it'll be nice to be able to use some again.

[cellio]

Thanks for the tip about wheat gluten. So far all my whole-wheat bread is not fully whole wheat. This loaf was about 40% whole wheat, 60% bread flour.