I usually have a smoother and more tight looking belly with a “gluten stretch” look on my batards. First picture is my usual loaf and second picture is what keeps happening – does anyone know why the belly keeps exploding like this?!
My crumbs look pretty normal so I don’t think it’s a proofing issue?
Here’s my general process:
475g all purpose flour, 120 ish g starter, 12g salt, and 340g water (room temp). I mixed all the ingredients together, let the dough rest for an hour, performed 3 sets of stretch and folds in 1-2 hour intervals, preshaped, and shaped. Bulk ferment was about 7 hours at around 72 degrees and cold proof in the fridge was about 20 hours.
I preheated the oven with my bread oven inside to 500 degrees, froze the dough for about 45 minutes, and scored the wheat design first. I stuck the dough in the oven for 7 minutes before doing the primary score and then turned the oven down to 450. lt baked covered for 25 minutes and uncovered for about 10 more minutes.
Thank you in advance!
by Realistic_Present396
2 Comments
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Hi, from the appearance of the sprong on loaf 2 you have cavernous bubbles the have ‘exploaded’ under the inital cooking.
Either more stretch and folds / shaping or reduce freezing time before cooking. The extrem cold is affectinh the out laers of dough causing gasses to drammatically contract forcing rapid surface expansion on placing in DO.
Hope this made some kind of sense
Happy baking