Why does my homemade bread tear/rip?

Question

I've watched my Mom bake bread for years and I've tried her recipe and the one from my Kitchen Aid mixer and for some reason one side of the loaves always tears/rips and is a little doughy on that edge while the other side looks perfect. I've tried rotating the bread and that's not helping. Any ideas? Am I not letting it rise enough?

Answer 1

Dont know if this will help

BREAD SPLIT AT SIDES

1.Too much flour in dough

2.Too much dough in pan

3.Uneven heat in oven

1.Decrease flour

2.Fill pan no more than 2/3 full

3.Use a pan that conducts heat well  

Answer 2

when u make bread yrself when  you roll up the dough to put into yr tin make sure that the seam is at the bottom of the tin eg when u roll the dough u will see a slit/seam where the dough comes together as u roll it ,as the dough rises if the seam is not at the bottom then it will just tear/rip like yr having the problem .hope this helps u out  

Answer 3

It's called tear or shred and it happens to me occasionally as well. To be honest, I'm not sure why it happens, but I think it's because I was in a hurry and forced the second rise by putting the loaf into a warm oven ( 200F ) that was just too hot.

Here's a troubleshooting guide-

http://www.baking911.com/bread/problems....

Answer 4

I'd get some new bread pans, sounds like there is something wrong with them (or it).  If you've watched your mom then you are not likely doing anything wrong.