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lizztwozee

Get the crack in the bread!

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Greetings, bakers! Here's a luscious shot of a zucchini-poppyseed quick bread I baked up in my Vulcan electric oven. I had loaded up 6 of these babies, and they "cracked" open beautifully. Next time I baked, I only baked 3, and they barely domed, no crack. Hmmmm---400 degrees too cool for just a few? I thought I would solve the problem by adding more vapor to the bake, but since the batter was very wet, I only steamed after about 15 minutes of baking, into the 1 hour it takes. A little better, but not like the picture. Any thoughts? I'm using baking powder and soda, and some vinegar for acid.

Zucchini_Ginger_PoppyseedBread.jpg

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Lizz

---

"you miss 100% of the shots you don't take"

-Wayne Gretzky

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Wow, love that tip! Can’t wait to try that, thanks so much!

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Lizz

---

"you miss 100% of the shots you don't take"

-Wayne Gretzky

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Higher heat and drier batter might help. An increase in baking powder might do as well.


~ Shai N.

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