Hollow bread with a doughball inside

[Peter Flynn]

What have you done wrong when your bread comes out of the bread-machine
like this? http://via.me/-9kwk17k

This was a regular recipe from the Panasonic BreadBakery booklet, which
I have done dozens of times before.

"Tap it and it should sound hollow," they said :-) Sure did...

///Peter

[KingOfGlop]

That looks like a part of the dough has balled early in the mixing process and then been left in the dough, unrisen because yeast hasn't been mixed into it

I see the same balls of dough in my Kenwood early in mixing but they eventually merge taking, however, more mixing than I assume the average ABM has.

As for what to do to prevent it,I have no idea whatsoever.

Love

John

[Bertie Doe]

"KingOfGlop" wrote in message
news:26e80811-fd07-4866...@googlegroups.com...

I had this same problem (a couple of times) when I used a breadmachine.
Agreed the yeast wasn't mixing properly

I ignored the instructions as to the correct order the ingredients needed to
be added to the pan. I simply mixed the flour, water, salt in a pyrex bowl
first - then added to the ABM.

It would be interesting to know what type of yeast Peter used; active dried
yeast or instant yeast :-
http://www.kingarthurflour.com/shop/ingredients/bread-yeasts
If it's active dried yeast, it pays you to activate the yeast 10 mins before
you start the machine :-

Bertie

[Peter Flynn]

Interesting. I used this packet of yeast as I always do,
http://www.ocado.com/webshop/product/McDougalls-Dried-Yeast-Fast-Action/16475011
(King Arthur is American, and not available here [Ireland]). I assume
this is instant yeast because you just put it in the pan with the rest
of the ingredients. The Panasonic breadmaker book says it must go in
first, followed by the flour, and then whatever sugar, salt, etc is
required, and finally the water.

I suspect what happened is a short power cut while I was asleep (I set
it to delay and bake ready for 8am). The Panasonic has some kind of
protection that lets it resume provided the power cut only lasts for a
certain time (I seem to recall 20 min); otherwise it shuts down and you
have to throw out the soggy half-mixed or half-baked mess when you
discover it later :-) This might account for a half-mixed ball remaining
when it resumed, too hard to remix into the rest.

///Peter

[Bertie Doe]

"Peter Flynn" wrote in message news:ar3skj...@mid.individual.net...

>> It would be interesting to know what type of yeast Peter used; active
>> dried yeast or instant yeast :-
>> http://www.kingarthurflour.com/shop/ingredients/bread-yeasts
>> If it's active dried yeast, it pays you to activate the yeast 10 mins
>> before you start the machine :-
>
>Interesting. I used this packet of yeast as I always do,
>http://www.ocado.com/webshop/product/McDougalls-Dried-Yeast-Fast-Action/16475011
>(King Arthur is American, and not available here [Ireland]). I assume
>this is instant yeast because you just put it in the pan with the rest
>of the ingredients. The Panasonic breadmaker book says it must go in
>first, followed by the flour, and then whatever sugar, salt, etc is
>required, and finally the water.

Yep, you've been using the correct yeast, fast action and instant are one
and the same and have been designed for BMs,
It sounds like your accident was a one-off event, unlikely to be repeated.

Interestingly I've been trying to create a bread, with huge hollows in the
middle. It's called Croccodillo, but all I end up with is a flat bread, with
small air-holes in the crumb. Graham reproduced a recipe of John of Glop
(above), for a quick Croccodillo and came up with :-
http://i46.tinypic.com/2ce2gya.jpg

[KingOfGlop]

>
> Interestingly I've been trying to create a bread, with huge hollows in the
>
> middle. It's called Croccodillo, but all I end up with is a flat bread, with
>
> small air-holes in the crumb. Graham reproduced a recipe of John of Glop
>
> (above), for a quick Croccodillo and came up with :-
>
> http://i46.tinypic.com/2ce2gya.jpg

Any attempt at any form of Coccodrillo depends critically on the first rise tripling the dough volume and quick, gentle handling when "shaping" the loaves.

The original posting is at

https://groups.google.com/forum/#!searchin/alt.bread.recipes/need$20preferments$20for$20big$20holes/alt.bread.recipes/E7oVvqCoEVw/lipN_ofjhPoJ

Love

John

[Bertie Doe]

"KingOfGlop" wrote in message
news:281b58d8-3ac1-4a3f...@googlegroups.com...

Yes I followed that recipe to the 't' and with help from the Kenwood's K
Beater, I had no trouble getting a triple rise. The problem arose at the
final stage. It didn't seem to recover from the final stretch to 10" (under
it's own weight) and failed to rise to double.

This time I didn't do 50/50 white and w/wheat. I used Allinsons 12.1g for an
all white attempt :-
http://tinyurl.com/bqdpyn4

Still very flat. Last night the smkt had Allinsons Xtra strong at 13.9g. If
this doesn't work, I'll get some Strong Canadian from Shipton Mill. I know
Graham prefers the SC flour. Thus far, I've only been buying w/wheat from
Shipton.

[KingOfGlop]

Strange!

I'm running a batch now with Tesco 12.6% protein white bread flour. The original recipe used Wessex Mill white bread flour at 21.1%protein so I don't think it's your flour that is the problem.

Hmmmmmmmmmmmm.

A poser for a Sunday morning.

John

[KingOfGlop]

sorry - 12.1% not 21.1

[Janet Bostwick]

On Sun, 24 Mar 2013 04:04:39 -0700 (PDT), KingOfGlop <wcs...@aol.com>
wrote:

John, I don't think it can be stressed enough that "gentle" handling
produces (or rather leaves) the gaseous pockets in the dough. Would
you agree? Do you nurture the gas spaces from the beginning or do you
wait until the last handling?
Janet

[KingOfGlop]

I think that the gas pockets are stretched along with the dough and the stretching activates elasticity in the gluten which allows the heating gas to reinflate the pockets with remarkable effectiveness but I have no proof of that asssertion.


But when dividing plumping and inverting the dough I am gentle but fast. This dough does not respond well to slow movement. to be more technical it has a variable shear rate like silly putty and your movements should maximise that shear rate.

Love

John

[Bertie Doe]

"KingOfGlop" wrote in message
news:d33b3521-6e50-40cd...@googlegroups.com...

>original recipe used Wessex Mill white bread flour at 12.1%protein so I

> >don't think it's your flour that is the problem.
>Hmmmmmmmmmmmm.
>A poser for a Sunday morning.

http://www.theartisan.net/flour_descriptions_and_definitions.htm
You're right, it's not the protein level that's a problem. "Canadian flour
is strong whereas Italian, French and English flour is weak"

Just a thought, you use a hot stone for the final bake. I've been doing the
final rise on two non-stick baking trays. Even though I wait for the oven to
reach max temp, the trays are going in cold. The non-stick surface probably
encourages the gloop to spread.

I could cover the trays in parchment, but even parchment is slightly
slippery. This pm the oven is reserved for a slow (4 hour) cool (100C)
chicken casserole/curry thing. Tomorrow I'll experiment with your recipe
using my pizza stone, but use half the flour, water and yeast. This should
give me two small loaves. I'm determined to crack this recipe, as you know,
the taste is to 'die for' and it's making me disenchanted with my usual
50/50 rolls. BTW have you frozen it, as I normally make enough breakfast
rolls to last a week?

[Boron Elgar]

On Sun, 24 Mar 2013 02:56:40 -0700 (PDT), KingOfGlop <wcs...@aol.com>
wrote:

>>

Yeah, I made it last week after several years of not playing with it.
I did not get the full, round rise, but the loaves looked exactly like
crocodiles. And I could not find my notes about my sourdough
conversion, so my hydration might have been off a bit.

I lengthened it too much in the final shaping, trying to do it
directly on the parchment. The loaves were airy, though, with nice
holes, and fine, fine taste, but not rounded up enough.

The new mixer did well on it, though.

Boron

[Boron Elgar]

On Sun, 24 Mar 2013 04:13:02 -0700 (PDT), KingOfGlop <wcs...@aol.com>
wrote:

> sorry - 12.1% not 21.1

Dang! I was going to ask you for an address so I could order some of
this cement.

Boron

[Janet Bostwick]

I am not sure how you are heating the oven. You say 'wait for the
oven to reach max templ'. In my view, that is a pre-heat. You need
to pre-heat and then let the oven body heat as well. Give it a half
hour.
Janet US

[Janet Bostwick]

Wouldn't not rounding enough indicate an older dough? Young dough
almost pulls the sides up in oven spring.
Janet US

[Boron Elgar]

I had a rough time dividing up the loaves on the parchment, which by
the end of the rise, was wet through. My choice was to let the dough
rise again after I trashed it in divvying it up, or bake it then. I
should have waited again. "Rough time" is an understatement....this
was much more fluid than I remember it being. I could have put it in a
waffle maker. And I used to use some sort of coated parchment when I
made this- I think that would have prevented the soak-through and need
to used a dough scraper so much to move the blob at the end. It was a
physical disaster I watched happen.

The crust came out of a color that leads me to think it still had
life in it - it was not that pale, pale brown that comes of older
dough, but in hindsight, what I really should have done is just baked
the damned thing as a whole loaf without trying to divide and turn it
over to get that crocodile, wrinkled shaping on top that comes with
the turnover.

The interior crumb was quite filled with holes and delightfully
translucent, the flavor was great - it just wasn't as high as I recall
it being when I used to make it all the time. Too many variables in it
- new mixer, new and untried brand of semolina, several years since I
had made it, trying the sourdough version after so long a time,
etc...hey, I cannot complain. It was yummy. I do not complain about a
loaf here and there that doesn't make it past looking ugly as sin as
long as it tastes good. I give the pretty ones away, anyway.

Boron

[Boron Elgar]

On Sun, 24 Mar 2013 08:54:04 -0600, Janet Bostwick
<nos...@cableone.net> wrote:

>Wouldn't not rounding enough indicate an older dough? Young dough
>almost pulls the sides up in oven spring.
>Janet US

Here are the photos.

http://www.flickr.com/photos/25648800@N04/sets/72157633016276499/

[KingOfGlop]

Well, my batch didn't have the usual oven spring but it rose quicker than usual and it was over risen.

http://i45.tinypic.com/v4rm81.jpg

But, as with your batch, it tasted delicious.

John

[Janet Bostwick]

I hate it when my husband says 'looks fine to me., or 'what's the
matter with it?' But . . . take it as said ;o)
Janet

[graham]

"Boron Elgar" <boron...@hootmail.com> wrote in message
news:mj3uk813ftkult3nn...@4ax.com...

> On Sun, 24 Mar 2013 02:56:40 -0700 (PDT), KingOfGlop
>

> Yeah, I made it last week after several years of not playing with it.
> I did not get the full, round rise, but the loaves looked exactly like
> crocodiles. And I could not find my notes about my sourdough
> conversion, so my hydration might have been off a bit.
>

I made a SD version a couple of times after trying straight one. Decent rise
but not particularly large holes.
Graham

[graham]

"KingOfGlop" <wcs...@aol.com> wrote in message
news:b67568b3-60ed-41c4...@googlegroups.com...

> >>
>
> Well, my batch didn't have the usual oven spring but it rose quicker than
> usual and it was over risen.
>
> http://i45.tinypic.com/v4rm81.jpg
>
> But, as with your batch, it tasted delicious.
>

I'm reluctant to make it at the moment as I'm leary of going much over 450F
with my oven. The last time I did, the trip that protectects the oven
electronics went just before the second batch was to have gone in. Luckily,
I was going to a friend's for dinner and I phoned her to crank up the oven
and raced over there to bake the final batch.
Graham

[graham]

"Boron Elgar" <boron...@hootmail.com> wrote in message
news:mj3uk813ftkult3nn...@4ax.com...
>

> The new mixer did well on it, though.
>

I keep my very old KW for this, where it excels. I use a Bosch for
conventional bread - when I'm not watching my carbs{:-)
I've just cashed in my equity in the Calgary Co-Op (a supermarket chain) and
have promised to buy my d-i-l a stand mixer with 1/2 the proceeds. I think
the Cuisinart will suit her.

An Israeli couple have opened a bakery here. He learned the trade in France
and makes a superb, French-style pain-au-levain. I bought his loaves every
week for a while but my weight suffered and I had to stop. I treat myself to
a loaf once in a while but it's so good, I tend to snack on it.
Graham

[Boron Elgar]

On Sun, 24 Mar 2013 10:35:04 -0700 (PDT), KingOfGlop <wcs...@aol.com>
wrote:

And it looks like a croc!

Boron

[Boron Elgar]

On Sun, 24 Mar 2013 13:16:46 -0600, "graham" <g.st...@shaw.ca> wrote:

>
>"Boron Elgar" <boron...@hootmail.com> wrote in message
>news:mj3uk813ftkult3nn...@4ax.com...
>>
>> The new mixer did well on it, though.
>>
>I keep my very old KW for this, where it excels. I use a Bosch for
>conventional bread - when I'm not watching my carbs{:-)
>I've just cashed in my equity in the Calgary Co-Op (a supermarket chain) and
>have promised to buy my d-i-l a stand mixer with 1/2 the proceeds. I think
>the Cuisinart will suit her.

The Cuisineart is modeled on the Kenwood - the beater, hooks, etc, all
fit. I don't think the C version has the outlets for attachments such
as blender, juicer, etc.

>
>An Israeli couple have opened a bakery here. He learned the trade in France
>and makes a superb, French-style pain-au-levain. I bought his loaves every
>week for a while but my weight suffered and I had to stop. I treat myself to
>a loaf once in a while but it's so good, I tend to snack on it.
>Graham
>

I never travel anywhere without checking around for the best bread
places. On road trips, I have been known to carry ice packs and
coolers to freeze/keep cold what I find.

I am happy there is no bakery near me whose bread is so wonderful that
I cannot stay away. I do have some fabulous pastry place, however, and
that is a serious problem. One is a recent addition to the area and is
just like waking into a pasticceria in Italy. In fact, native
Italians seem to have discovered and like it and Italian is often
the language one hears spoken most often in there.

I keep baking bread, though and just give it away.

Boron

[graham]

"Boron Elgar" <boron...@hootmail.com> wrote in message

news:vmquk81psoo02ails...@4ax.com...

> On Sun, 24 Mar 2013 13:16:46 -0600, "graham" <g.st...@shaw.ca> wrote:
>
>>
>>
>>An Israeli couple have opened a bakery here. He learned the trade in
>>France
>>and makes a superb, French-style pain-au-levain. I bought his loaves every
>>week for a while but my weight suffered and I had to stop. I treat myself
>>to
>>a loaf once in a while but it's so good, I tend to snack on it.
>>Graham
>>
>
> I never travel anywhere without checking around for the best bread
> places. On road trips, I have been known to carry ice packs and
> coolers to freeze/keep cold what I find.

I've brought back bread from France on several occasions!! Pain, Poil�ne,
miches from other boulangeries and pain bri� (beaten bread) from Normandy,
the crumb of which is the very opposite to coccodrillo.

> I am happy there is no bakery near me whose bread is so wonderful that
> I cannot stay away. I do have some fabulous pastry place, however, and
> that is a serious problem. One is a recent addition to the area and is
> just like waking into a pasticceria in Italy. In fact, native
> Italians seem to have discovered and like it and Italian is often
> the language one hears spoken most often in there.
>
> I keep baking bread, though and just give it away.
>

My friends who used to be the recipients of my "surplus" have moved to the
west coast, some 1000km away. Not only that but they have recently got the
bug and have started making bread following Ken Forkish's book "Flour,
water, salt, yeast". I sent them some of my SD levain a few days ago.
I'm avoiding bread as much as possible atm as I must lose a bit of weight
and get fitter for a cycling holiday in Burgundy.
Graham

[Boron Elgar]

On Sun, 24 Mar 2013 16:20:10 -0600, "graham" <g.st...@shaw.ca> wrote:

>
>"Boron Elgar" <boron...@hootmail.com> wrote in message
>news:vmquk81psoo02ails...@4ax.com...
>> On Sun, 24 Mar 2013 13:16:46 -0600, "graham" <g.st...@shaw.ca> wrote:
>>
>>>
>>>
>>>An Israeli couple have opened a bakery here. He learned the trade in
>>>France
>>>and makes a superb, French-style pain-au-levain. I bought his loaves every
>>>week for a while but my weight suffered and I had to stop. I treat myself
>>>to
>>>a loaf once in a while but it's so good, I tend to snack on it.
>>>Graham
>>>
>>
>> I never travel anywhere without checking around for the best bread
>> places. On road trips, I have been known to carry ice packs and
>> coolers to freeze/keep cold what I find.
>
>I've brought back bread from France on several occasions!! Pain, Poil�ne,
>miches from other boulangeries and pain bri� (beaten bread) from Normandy,
>the crumb of which is the very opposite to coccodrillo.

Does the pain bri� have a crumb more similar to brioche? I have never
heard of this wonder. Now I must go look it up.

>
>> I am happy there is no bakery near me whose bread is so wonderful that
>> I cannot stay away. I do have some fabulous pastry place, however, and
>> that is a serious problem. One is a recent addition to the area and is
>> just like waking into a pasticceria in Italy. In fact, native
>> Italians seem to have discovered and like it and Italian is often
>> the language one hears spoken most often in there.
>>
>> I keep baking bread, though and just give it away.
>>
>My friends who used to be the recipients of my "surplus" have moved to the
>west coast, some 1000km away. Not only that but they have recently got the
>bug and have started making bread following Ken Forkish's book "Flour,
>water, salt, yeast". I sent them some of my SD levain a few days ago.
>I'm avoiding bread as much as possible atm as I must lose a bit of weight
>and get fitter for a cycling holiday in Burgundy.
>Graham
>

I do all my cycling on a staitonary bike in front of a TV. I do a
decent amount of it, though - enough to let me eat a bit of bread.

Boron

[graham]

"Boron Elgar" <boron...@hootmail.com> wrote in message

news:q1l0l8l13lm5kfmbm...@4ax.com...

> On Sun, 24 Mar 2013 16:20:10 -0600, "graham" <g.st...@shaw.ca> wrote:
>
>>
>>"Boron Elgar" <boron...@hootmail.com> wrote in message
>>news:vmquk81psoo02ails...@4ax.com...
>>> On Sun, 24 Mar 2013 13:16:46 -0600, "graham" <g.st...@shaw.ca> >>>>
>>>

>>> I never travel anywhere without checking around for the best bread
>>> places. On road trips, I have been known to carry ice packs and
>>> coolers to freeze/keep cold what I find.
>>
>>I've brought back bread from France on several occasions!! Pain, Poil�ne,
>>miches from other boulangeries and pain bri� (beaten bread) from Normandy,
>>the crumb of which is the very opposite to coccodrillo.
>
> Does the pain bri� have a crumb more similar to brioche? I have never
> heard of this wonder. Now I must go look it up.

It has an extremely fine crumb and is quite dense. There's a recipe in
Clayton. The dough is beaten with a sort of mechanical baseball bat.
Graham

[KingOfGlop]

On Monday, 25 March 2013 13:44:44 UTC, Boron Elgar wrote:
>
>
> I do all my cycling on a staitonary bike in front of a TV. I do a
>
> decent amount of it, though - enough to let me eat a bit of bread.
>
>
>
> Boron

Hell, Boron,

I LOSE weight on 2500 calories per day.

Love

John

[Boron Elgar]

On Mon, 25 Mar 2013 10:40:49 -0600, "graham" <g.st...@shaw.ca> wrote:

>
>"Boron Elgar" <boron...@hootmail.com> wrote in message
>news:q1l0l8l13lm5kfmbm...@4ax.com...
>> On Sun, 24 Mar 2013 16:20:10 -0600, "graham" <g.st...@shaw.ca> wrote:
>>
>>>
>>>"Boron Elgar" <boron...@hootmail.com> wrote in message
>>>news:vmquk81psoo02ails...@4ax.com...
>>>> On Sun, 24 Mar 2013 13:16:46 -0600, "graham" <g.st...@shaw.ca> >>>>
>>>>
>>>> I never travel anywhere without checking around for the best bread
>>>> places. On road trips, I have been known to carry ice packs and
>>>> coolers to freeze/keep cold what I find.
>>>
>>>I've brought back bread from France on several occasions!! Pain, Poil�ne,
>>>miches from other boulangeries and pain bri� (beaten bread) from Normandy,
>>>the crumb of which is the very opposite to coccodrillo.
>>
>> Does the pain bri� have a crumb more similar to brioche? I have never
>> heard of this wonder. Now I must go look it up.
>
>It has an extremely fine crumb and is quite dense. There's a recipe in
>Clayton. The dough is beaten with a sort of mechanical baseball bat.
>Graham
>

I will use my trusty rolling pin - maybe the marble one.

Boron

[Boron Elgar]

On Mon, 25 Mar 2013 13:17:40 -0700 (PDT), KingOfGlop <wcs...@aol.com>
wrote:

No joke - I gain wt on 1500. I do not know what happened to my
ancestors, but they developed THE most efficient method of storing
calories that humans have ever come up with.

Boron

[Bertie Doe]

"KingOfGlop" wrote in message
news:d33b3521-6e50-40cd...@googlegroups.com...

On Sunday, 24 March 2013 10:51:01 UTC, Bertie Doe wrote:

>> Yes I followed that recipe to the 't' and with help from the Kenwood's K
>> Beater, I had no trouble getting a triple rise. The problem arose at the
>> final stage. It didn't seem to recover from the final stretch to 10"
>> (under
>> it's own weight) and failed to rise to double.

>> This time I didn't do 50/50 white and w/wheat. I used Allinsons 12.1g for
>> an
>> all white attempt :-
>> http://tinyurl.com/bqdpyn4
>> Still very flat. Last night the smkt had Allinsons Xtra strong at 13.9g.
>> If
>> this doesn't work, I'll get some Strong Canadian from Shipton Mill. I
>> know
>> Graham prefers the SC flour. Thus far, I've only been buying w/wheat from
>> Shipton.

>Strange!
>I'm running a batch now with Tesco 12.6% protein white bread flour. The

>original recipe used Wessex Mill white bread flour at 21.1%protein so I

> >don't think it's your flour that is the problem.
>Hmmmmmmmmmmmm.
>A poser for a Sunday morning.

Yes you're right again, last night I had a much better oven spring. As an
experiment I split your recipe down the middle and made 2 small loaves and
not 4. i.e. 250g white, 275g water, 3g yeast and 5g salt. I also followed
your advice and used a pizza stone, which isn't so skiddy as non-stick
trays.
Just 15 mins with the K Beater at Kenwood #4
http://tinyurl.com/cw2cxzb
http://tinyurl.com/clku9o3
http://tinyurl.com/d37uyhg

I still need to tweak a bit and I'm taking notes of times and temps :-
Total bake time 25mins and covered in foil for 10 of these minutes *
550F / 290C reached in fan oven after 20 mins 'warm-up'
Temp dropped to 480F / 250C due to adding 'glop' to p/stone.
Temp turned down to 430F / 220C after 10 mins

*next time, will cover for just 5 mins

[Peter Flynn]

On 03/23/2013 09:31 PM, Bertie Doe wrote:
[...]
> Yep, you've been using the correct yeast, fast action and instant are
> one and the same and have been designed for BMs,
> It sounds like your accident was a one-off event, unlikely to be repeated.

It certainly hasn't reoccurred.

> Interestingly I've been trying to create a bread, with huge hollows in
> the middle. It's called Croccodillo, but all I end up with is a flat
> bread, with small air-holes in the crumb. Graham reproduced a recipe of
> John of Glop (above), for a quick Croccodillo and came up with :-
> http://i46.tinypic.com/2ce2gya.jpg

I find adding more water and creating a sloppier dough results in bigger
bubble holes (accidentally) but not ones as big as those in the pic.

///Peter

[cshenk]

Peter Flynn wrote in alt.bread.recipes:

> What have you done wrong when your bread comes out of the
> bread-machine like this? http://via.me/-9kwk17k
>
> This was a regular recipe from the Panasonic BreadBakery booklet,
> which I have done dozens of times before.
>
> "Tap it and it should sound hollow," they said :-) Sure did...
>
> ///Peter

Power issue during baking is most likely there. It rose then failed to
stay stable. Apt to be either local house issue in the outlet or a
failure of the heating coil.

IE: uneven heating along the baking process.

Carol


--

[Boron Elgar]

This is a problem not uncommonly encountered with newbie bread bakers
with oven loaves too. It ain't a power problem.

[Peter Flynn]

On 04/12/2013 05:18 PM, cshenk wrote:
> Peter Flynn wrote in alt.bread.recipes:
>
>> What have you done wrong when your bread comes out of the
>> bread-machine like this? http://via.me/-9kwk17k
>>
>> This was a regular recipe from the Panasonic BreadBakery booklet,
>> which I have done dozens of times before.
>>
>> "Tap it and it should sound hollow," they said :-) Sure did...
>>
>> ///Peter
>
> Power issue during baking is most likely there. It rose then failed to
> stay stable. Apt to be either local house issue in the outlet or a
> failure of the heating coil.

As it was an overnight bake, *much* more likely to be a short power
outage at the local substation.

///Peter