I've recently taken up baking and I am loving it. I had beginner's luck with Dan Lepard's Farm Tin House loaf (the one with the sponge) in the Short and Sweet book. It rurned out fantastic but I have tried i tseveral times since and it has been a disaster. i have changed nothing and followed the recipe to a tee the way I did the first time but now theloaf keeps bursting at the bottom of the loaf! ( i form it into a boule) This did not happen the first time. It was perfect! It even crackled coming out of the oven!!
I notice that when it is finished with the bulk fermentation, there are visible big bubbles under the skin of thedough. Does this mean I have let it stay too long? The recipe says only 30 minutes and I do a blanket fold halfway.
Should I not leave it to proof for long after that? I just do not know what to do. I have tried reducing the final proof time (the recipe says 1 1/2 hrs or until half size) I have also left it for that time.
I am beginning to get discouraged
Thanks for any help.