Okay , sourdough sufis, I'd say that this is the result of under-proofing possibly in combination with too hot an initial bake. Whachy'all think?
Wow, that is something. Was the skin on the top dried out? I've had that a loaf do odd things like that when it couldn't tear on top. Instead the pressure was released elsewhere.
It proofed long and long, on the counter about 2 1/2 hours, then overnight in the fridge for about 13 more. Baked it this morning without warm-up. You see I did slash it so I would've thought it could tear there, apparently I was wrong. They proofed in well- floured bowl and banneton. They weren't moist as such but it was easy to slash and the texture didn't worry me at all, it wasn't leathery. I also thought shaping might have been an issue, but I bet they just weren't ready to go, in the end. *sigh*
When you say proof, are you talking about final proof after it had already doubled in volume during a bulk fermentation, or total time from mix to bake? How much starter went into the dough as a proportion of the total dough, roughly?
Bill, Bill, you too are a comedian at heart...I say this in ALL seriousness...I mean proof the second, the final rise after bulk fermentation which itself lasted 6 cool hours or so, and I can't swear it doubled, I just called time cuz I had to be gone, which is also why I chose to refrigerate. This is Dan Lepard's recipe, it was 200g starter to 500g flour and 325g water, 1 1/2 tsp salt. That's it. This is my third go, the second time worked a tre----well, you know. It was Gorgeous, though I say it myself. Really. I was beyond smug, but that was then.)...Katie
....Browndog5, you making land mines? Mini Oven
could you please just keep it under your hat? Or are you placing an order..?
and if you sprayed your loaf with water before it went in the oven. Mini Oven
yes, there was some mention of steam...I'm not a mad steamer like some folks around here, but I do keep a foil pan on the oven bottom into which I put about a cup of hot water right before the bread went in. No I did not mist the dough prior to. It was pretty full of flour-- well the banneton proofed one was, anyway, and I didn't want glue..honestly I almost never do mist unless I want to stick seeds to the dough or some such. Maybe I should've, given the overnight cold rise. In theory at least I would think I should oil up a loaf spending hours in the fridge. Didn't though.
Though I offer nothing in reasons why or how it happened, I do like them.
How was the crumb? Was it very airy with big holes, or kinda tight with smallish holes?
And mainly, do they taste good?
Either way, I think they are kinda impressive looking.
Browndog! They are terrible!
Please send them to me at once...
Fed-Ex (in time for tomorrow's breakfast)...
(I think they're pretty cute and look like they have a fantastic crust)
I guess you two'll have to fight over 'em. The crust is...FINE..I guess. Took a bit of determination to cut through the bottom. I wanted to be famous for something, I guess this'll have to do.
really belongs on the outtakes page...my dear Tattoo, I had a slice just now so I could answer you. Not bad at all, not too chewy, a touch moist and a mild pleasant tang. I will send you a loaf in the truck package.
all right I apologize, I thought it was funny at the time. (correction, I thought it was hilarious. Truly I can't win for losing. You see, we're finally talking about bread not ephemera, and it's at my expense! ...ha...ha....? ( 'U' ) ...at least the heading's apt.
They look pretty good sliced. I wouldn't be worried too much so long it tastes good. The big bubbles look like they were there before the dough hit the banneton. Did you happen to work in a little "teflon" flour while shaping them before proofing? I remember reworking a dough and something similar happened. Mini Oven
Yeah, well, I didn't figure you'd be that quick with them, but I had to ask.
Were the loaves baked next to each other at the same time, or were both of them baked separately? I'm just wondering if it's possible they "steamed each other" if they were baked close to each other. I've had assymetric looking loaves that might have looked somewhat like these when I baked them too close to each other.
Other than that, geez you got me.
The inside looks just as good as the outside.
Yep, just throw one loaf in the bed of the truck, and ship it my way. ;-)