My last two breads have this weird rise where the opening is flat even though the other side is nice and round. Any ideas what might be causing this? Am I scoring the ends too far down? 68% hydration
by Minsela
12 Comments
equinox_games7
“what wrong with bread???”
the bread: *most delicious loaf ive seen in a while*
come off it..
keymon-o
It’s not being eaten is what’s wrong with it.
Lazy_Statistician565
It might be a shaping issue, as the fermentation looks spot on. Try a different shaping method next time, it can make a big difference. Do you pre-shape your loaf as well before final shaping?
DoggySmile69
Not a rise problem, but a final shaping. Roll it tighter.
blixabloxa
Nothing.
keirdre
Send it over here and I’ll run some analysis.
Flyingfongee
Could be that you cut too deep and straight down. You want to try and cut it somewhat parallel under the skin.
Any_Library8355
Looks delicious 🥂🥂🥂🥂
TheBobbyMan9
There is absolutely nothing wrong with this bread.
BlueAnnapolis
Nothing.
Ignore the Instagram bakers.
Insila
I would not put this down to a shaping issue but rather an issue of not getting enough oven spring. The bread is supposed to expand from the slit, not just bake with the slit. How are you baking it?
Breadwright
Lots of possibilities but do look at your score placement—I’m going with your hunch that it’s too far down the side. For a single score on a bâtard, place it on the midline. 👍🏻 Martin
12 Comments
“what wrong with bread???”
the bread: *most delicious loaf ive seen in a while*
come off it..
It’s not being eaten is what’s wrong with it.
It might be a shaping issue, as the fermentation looks spot on. Try a different shaping method next time, it can make a big difference. Do you pre-shape your loaf as well before final shaping?
Not a rise problem, but a final shaping. Roll it tighter.
Nothing.
Send it over here and I’ll run some analysis.
Could be that you cut too deep and straight down. You want to try and cut it somewhat parallel under the skin.
Looks delicious 🥂🥂🥂🥂
There is absolutely nothing wrong with this bread.
Nothing.
Ignore the Instagram bakers.
I would not put this down to a shaping issue but rather an issue of not getting enough oven spring. The bread is supposed to expand from the slit, not just bake with the slit. How are you baking it?
Lots of possibilities but do look at your score placement—I’m going with your hunch that it’s too far down the side. For a single score on a bâtard, place it on the midline. 👍🏻
Martin