I suppose I have been chasing small bubbles for so long, I get disturbed by irregularity
Have you tried slashing the loaf just prior to putting it in the oven? If you want a little extra rise this might help. If your oven is slightly dry the crust will set before the loaf has fully expanded. If you slash the forces of expansion have somewhere to go and the loaf will rise a little more before the crust sets. The ruptures in your pictures suggest that there is scope for further expansion if you wanted it.And this is today's, from the "low gluten" starter: Dark rye and wholegrain spelt starter (180g, 100% hydration), then 600g of flour (blend of light rye, white spelt, wholemeal einkorn). Total hydration approx 73%. Started last night with the 6-year old having a go at the stretches and folds, overnight in the garage fridge, shape and a 2-hour second prove. Baked in the creuset-equivalent (Sainsburys) - 30 mins lid on at 200ish, then 30 with lid off. More rise than I typically get with this blend (it doesn't usually crack the top)... pleasingly rustic (second prove in a colander)...
That looks horribly similar to my underproved efforts of a month or two ago, Jack. Have a look back on this thread for the advice and remedy.
as Jim refers to an earlier post, that looks like under proving to me, I had a similar looking problem and longer proving time or a slightly warmer proving temperature fixed itHere's a weird one!
I am trying to work out what went wrong. Perhaps too long on preferment coupled with slight overzealousness pinching the dough to 'anchor' the tension in it when shaping?
Thread resurrection in memory of Jim Agar.
Wow!I’m still baking, and have been focussing on white bloomer loaves of late, white poppy seeded, then white with 10% rye, both 70% hydration
Since I started baking last November the only time we purchased bread was when we were away from home
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