The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Boule lifting off baking stone

  • Pin It
goodforbusiness's picture
goodforbusiness

Boule lifting off baking stone

Today I baked a 50% rye boule with 75% hydration. I think I shaped and scored it well, but for some reason it seems to have lifted off the stone during the bake, creating kind of a weird rounded shape to the bottom. Here's what I mean:

 

Here's what the top looks like:

 

 

Can anyone offer any insight as to why this happens to my boules? Any and all advice is greatly appreciated. Thanks in advance!

Doc.Dough's picture
Doc.Dough

To insert a photo into a post on TFL:
1. Put the photo up on Picasa
2. View the photo (not the album)
3. Click on "Link to this Photo"
4. Select size (small, med, large)
5. Click in the "Image only (no link)" box
6. Select and copy the Embed Image link
7. From within the TFL editor Comment block click on the "insert/edit image" icon
8. Paste the Embedded Image link into the "Image URL" field
9. Click "Insert"
10. Wait for the TFL editor to retrieve the image and put it on the page.

Doc.Dough's picture
Doc.Dough

No joy

Mini Oven's picture
Mini Oven

Once I had rolls come out almost round!  (pitas will do that) Lots of nice gas pockets inside.  If the dough reminds of a UFO then a little more folding is sometimes needed.   Sometimes the outside of the dough will dry out too much forming a shell and when it hits the heat lift up much like a balloon.   This can be planned or unplanned.   If the crumb shows too many large gas pockets, and you didn't want them, then I would degas the rising dough more often and oil or cover to prevent drying.

goodforbusiness's picture
goodforbusiness

Good advice! I had kept the dough covered with a large bowl and it was nice and moist (or, not dried out) by the time it went into the oven, so I would guess that I probably didn't degas enough. I did notice a few larger holes in the crumb than I was expecting, but otherwise it was more or less uniform. I did 2 folds over three hours, so I guess it might be a good idea to add a third somewhere in the process? Thanks for your comment! :)

Mini Oven's picture
Mini Oven

yup, that's where I'd start.

nicodvb's picture
nicodvb

effect!