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About Elyse Grau
Expertise
I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.

Experience
I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.

Education/Credentials
none that apply

You are here: Experts > Food/Drink > Home Cooking > Bread & Pastries > No "crown"

Bread & Pastries - No "crown"

Expert: Elyse Grau - 10/31/2009

Question
Baking recently, Cranberry Bread, Zucchini Bread, Corn Bread,
Bran Muffins....none of them seem to rise above the level
of the batter in the pan, when it does rise, I've called it
the "crown"....I've got no "crown" on my muffins and breads.
Most recipes call for baking powder & baking soda...I'm very careful on the measurements, always preheat the oven 20-30
before baking, baking powder and soda is recently purchased.
Can't figure this out? Can you help?
Thanks.
Sandy Macdonald

Answer
Sandy:
Make sure your oven is hot enough. Muffins need to bake at at least 400 degrees to get a good crown, some recipes go as high as 450. Quick breads can be lower since there is more batter to heat, usually 350-375. Check your oven with a oven thermometer.

Also. be careful not to over mix the batter. When you cut a slice of bread, or cut a muffin in half, do you see tunnels? This would be a sign of over-mixing.

You might try a smaller loaf pan if yours is large - like 5x8. Also, try lowering the rack one notch.

Elyse

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