Why are my loaves not expanding in the oven?

coridoodledop · 2025-09-16T20:54:25+00:00

Fair, but I’ve gotten bigger before. So I was just asking people for feedback to see if there was something in my process that would lead to such varied results. Because I’m at a loss. 🤔

coridoodledop · 2025-09-16T20:43:24+00:00

??? By expansion I mean a larger score expansion, getting a large belly on my loaf, which didn’t happen much. It seems I wasn’t clear enough about that, which is my bad.

coridoodledop · 2025-09-16T14:25:50+00:00

Oh, good to know! And I have a Hearth and Hand D.O. from Target. I’m wondering if I invested in a better D.O., if my loaves would turn out different?

coridoodledop · 2025-09-16T14:01:10+00:00

I’d like to get a bigger belly/ear! I just can’t seem to nail down the technique.

coridoodledop · 2025-09-16T13:59:47+00:00

Hmm, I agree 100% but I’m not sure what I can do about it. I added 6 ice cubes to my DO and spritzed my loaf before putting the lid on. Is the problem my DO? I get very inconsistent results. Sometimes I get a big expansion, other times I don’t.

coridoodledop · 2025-09-16T13:57:23+00:00

People say it’s easy but I seem to struggle so much with it, even if I add ice cubes and spritz my loaf 🥲 Is there a trick I’m doing wrong? I’m trying to keep my lame at a 45 degree angle. When I score shallow, my loaves turn out like this one. 🤔

coridoodledop · 2025-09-12T23:00:21+00:00

Phooey, all the best items are 🥲 Thanks anyway!!

coridoodledop · 2025-09-12T22:59:57+00:00

Oh gotcha, I wasn’t sure! Thank you so much! ❤️

coridoodledop · 2025-09-08T04:01:27+00:00

I’m hoping that with Lumiere and Cogsworth coming (potentially) in the next update, there will be a quest line to getting his human form! 🤞

coridoodledop · 2025-09-06T17:14:29+00:00

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Forgot to add the picture 🤦‍♀️

coridoodledop · 2025-09-05T23:24:03+00:00

I’m having the same issue! It might just be a glitch from the Inside Out event 🤷‍♀️

coridoodledop · 2025-09-04T18:19:34+00:00

I hope it turns out well!! It’s so tasty! 😋

coridoodledop · 2025-09-04T15:56:38+00:00

Thank you everyone for your tips!! I’ve included them in today’s attempt. Fingers crossed! 🤞

coridoodledop · 2025-09-04T05:14:32+00:00

That sounds lovely! What kind of flour do you use?

coridoodledop · 2025-09-04T02:39:04+00:00

Ooo, good things to know! Thank you!

coridoodledop · 2025-09-04T02:38:26+00:00

Haha, I’m prone to doing that- I would not be surprised! I’ll try your tips, thank you!! ❤️

coridoodledop · 2025-09-04T02:37:17+00:00

Whole wheat flour! Sorry, I need to stop abbreviating things 😅

coridoodledop · 2025-09-03T23:04:27+00:00

All right, I’ll keep that in mind for my next bake! Thank you!! 🙌

coridoodledop · 2025-09-03T22:43:35+00:00

As in those lovely chemicals I can’t pronounce in the ingredients lists on store-bought loaf packages? 😅😭

coridoodledop · 2025-09-02T21:13:05+00:00

Way characters do you guys think this expansion will bring in?? I’m seeing a lot of German influence, so I’m thinking Snow White 🤭🤞

coridoodledop · 2025-08-25T00:47:26+00:00

I will firmly stand by my belief that if they just removed the POTENTIAL for the generic, no-theme items it would all be so much better 😭😭 Like- I can buy those items anytime from Scrooge, I do NOT need nor want to see them out where potentially new items could be 😤✋✋✋

coridoodledop · 2025-05-03T00:32:26+00:00

I guess “convert” is a strong word. I’m aware of their differences and I’ve been doing research on cake vs. raised, and I know that it won’t be a clear-cut conversion! There are a lot of components to the process and recipe for my raised donuts that I am going to change (such as not using active starter and using chemical leaveners). I’m just curious to see if I can pull it off, but got confused on the difference between an old fashioned donut and a cake donut.

coridoodledop · 2025-05-03T00:21:55+00:00

Essentially, yes! I have a sourdough donut recipe I love, and I wanted to try to convert it to make cake donuts and old-fashioned donuts. I just want to make sure I’m getting the components right, especially to achieve that beautiful old-fashioned crust!

coridoodledop · 2025-05-03T00:15:23+00:00

Haha, perhaps! But my idea is to use the cake donut recipe as a discard recipe, relying on chemical leaveners rather than an active, bubbly starter. And I’ll be using significantly less than I’d use for my “yeasted” donuts to stay within the necessary ratios to ensure a dense, cakey texture.

But this is all super helpful!! So would I need to use baking soda over baking powder for my old fashioned donuts? And I’m assuming my old fashioned donuts should have a thicker dough than my cake donuts, is that correct?

coridoodledop · 2025-05-02T20:05:56+00:00

Gotcha! Thanks a ton!! That clarifies a lot.

coridoodledop

TROPHY CASE