March 15, 2010 - 12:38pm
Boule Making
Alrighty guys, I've been making whole wheat boules for a while now and I have noticed that there are large air pockets that seperate the crust and the crumb. Am i not forming the boule correctly or maybe not making a strong enough outter-skin?
-Brian
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that sounds alot more like a steaming, than shaping problem
are you steaming? if so, how?
I use the dutch oven technique and do not do any self steaming like ice cubes, water sprayer, etc.
Well I am using a Le creuset to cook the bread in, the bread is around 75% hydration. No actual self steaming
Try cutting back slightly on the amount of time for the final proofing and that should take care of the "separation anxiety". This happens to me when I let something proof too long (usually it's because I forgot to turn on the oven in time!) and there are large bubbles on the surface of the dough before baking.
Are you degassing the dough after the rise? I've noticed this problem when I don't degass enough. This could also come from shaping technique. Sometimes I notice if a roll a boule around trying to get the seam right for too long, then an air pocket forms at the top of the dough. I do not think this is related to your baking method.
I think you are right i always watch videos saying be tender with the dough, maybe i am being too tender. If i do degas it does it effect the crumb?
I'm a little unclear on that also. It would seem that not degassing would lead to a more open crumb, but I think the proofing should actually fix this even when you degas. Degassing just prompts the dough to rise again, and also saves you from getting any holes that are too big.