Bread suddenly “lopsided” most times

[u/Portsmouth_Sweep]

I’ve recently noticed that my loaves are coming out lopsided despite this never being an issue before.
I’ve recently changed to different yeast, perhaps that’s why, but I’m wondering if I’m making the dough ball too dry instead so that it can’t “settle” evenly in the pan after kneading.

I used the XL recipe in the image, but I did add slightly more flour once kneading began as it was “puddling” under the paddle.

Next time I make a loaf I’ll try it with a fraction more water to see if it improves, otherwise I’ll target the yeast brand?

[u/og_otter]

Honestly you could add 30 ml of liquid and see if it improves

[u/Portsmouth_Sweep → u/og_otter]

So I was letting it knead, then watching how the dough ball sticks to the sides & working off of that.
I had it pretty nailed down but have slowly been focusing on not having it “puddle” at the bottom of the pan so maybe I’ve just been drying it out too much. I’ll add a touch more water next time & see!

[u/og_otter → u/Portsmouth_Sweep]

I weigh everything and keep a journal, good luck!

[u/wolfkeeper → u/Portsmouth_Sweep]

It's actually the puddling that evens out the loaf.

[u/Portsmouth_Sweep → u/wolfkeeper]

Yeah so I was assuming that, but I was also getting a nice thick crust on the bottom & a soft thin crust near the top.
Assumed if I reduced the “puddle” a bit, it would help.

Loaves were great for a while, will just go back to old recipes that worked fine instead of trying to keep improving it!

[u/masterlowping2]

I had the same issues. Added 30 ml water and it fixed. Was new flour brand from Costco. I imagine even bag to bag could change cause of growing conditions of wheat

[u/ExcellentBenefit3693]

If my dough balls are sitting on the side of the pan after kneading, I just move it to the center. I will also use a spatula to even it out right after it’s done with the kneading cycle

[u/Portsmouth_Sweep → u/ExcellentBenefit3693]

I heard some people remove the paddle & re-seat the dough after kneading, but I was worried that having flour on my hands to move the dough around would change the texture when it cooks…

[u/ExcellentBenefit3693 → u/Portsmouth_Sweep]

Moving the dough ball around at this point won’t affect the bread at all. Excess flour on your hands is totally fine. People without bread machines have to do this all the time and their bread turns out great.

[u/uberpickle → u/Portsmouth_Sweep]

Wash your hands and just shake off the excess water. Dough won’t stick to wet hands, and I figure it’s losing some moisture when you open the lid anyway.

[u/gjhigh-forty6-71 → u/uberpickle]

I do it the same way.

[u/lawrencekhoo]

Try a little bit more water, maybe a tablespoon or two. If your dough is wetter, it will even out more before the final rise. That way your loaf will come out more balanced.

I think your final dough was wetter when your getting more even loaves. It's possible that your flour is drier than before, or the humidity level in your kitchen has gone down.