What happened here? My problem is always that the bread doesn’t open up enough, and now…

by csobi

16 Comments

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  2. chingusfoot

    Either not enough absorption and or you have not mixed dough enough ?

  3. tobeydeys

    Need formula and your process to figure it out but at first glance it’s gone in underproofed and blew up

  4. overpricedsalad69

    He just wanted to stretch out a bit 🙆‍♂️

  5. PunnyBaker

    Looks like you said “here comes the choo-choo train!” Right as you were putting the dough in the oven and it opened wide for you!

  6. exces5ive

    Does your starter have a hyperactive disorder?

  7. CobaltLemur

    I know it’s fun but next time use a lame instead of a broadsword.

  8. Supnowbeach

    R/roastmysourdough. I think you cut the shitoutta your dough vs scoring lol was it tasty?

  9. Crumb shot or no bueno.

    Looks like low hydration and poor shaping.

  10. InksPenandPaper

    This looks like shallow scoring, mixed with lax shaping and great oven-spring.

    I’m sure it’s delicious.

  11. praise_H1M

    You’re supposed to score the dough, not cut it in half

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