My thoughts are to dough is too dry? Underproofed?
by Ok-Connection-5626
10 Comments
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BattledroidE
Looks like great oven spring. Dough will burst at its weakest point, so you can score the top to make it expand upwards instead.
gradpilot
no score.
the decorative effect of scoring is secondary. its primary goal is to show a path where the loaf should expand out. put some X’s on the top next time, hot cross buns!
djlinda
Underproofed i think – try rising longer next time!
senoto
Are these bagels? If so scoring isn’t really an option then. At least if you want to preserve the traditional bagel texture and aesthetic.
Difficult_War_8041
I would add more steam to the baking process. Looks like a crust set before oven spring was complete. You need to keep the crust soft. That’s called tear out. You could also proof them slightly longer but you might risk falling.
RemarkableMouse2
On great British bake off, Paul Hollywood would say that this was under proofed so then once in the oven it rose too fast and pulled apart because didn’t rise enough prior.
Is that real or true? I have no idea. But that is what the TV taught me.
Bum_Fuzzle
It’s probably a bit underproofed, but not too bad. Bread will have little “blowouts” like that if it hasn’t proofed enough.
captchaloguethat
Could be a seam issue. Never really worked with bagels specifically, but this looks like the aftermath of baking a seam.
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Looks like great oven spring. Dough will burst at its weakest point, so you can score the top to make it expand upwards instead.
no score.
the decorative effect of scoring is secondary. its primary goal is to show a path where the loaf should expand out. put some X’s on the top next time, hot cross buns!
Underproofed i think – try rising longer next time!
Are these bagels? If so scoring isn’t really an option then. At least if you want to preserve the traditional bagel texture and aesthetic.
I would add more steam to the baking process. Looks like a crust set before oven spring was complete. You need to keep the crust soft. That’s called tear out. You could also proof them slightly longer but you might risk falling.
On great British bake off, Paul Hollywood would say that this was under proofed so then once in the oven it rose too fast and pulled apart because didn’t rise enough prior.
Is that real or true? I have no idea. But that is what the TV taught me.
It’s probably a bit underproofed, but not too bad. Bread will have little “blowouts” like that if it hasn’t proofed enough.
Could be a seam issue. Never really worked with bagels specifically, but this looks like the aftermath of baking a seam.
Indeed under proofed