The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Springing out of only one cut

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Pizza Fool's picture
Pizza Fool

Springing out of only one cut

Howdy!  This is a Pain Au Levain from Leader's Local Breads.  Fed the starter, waited till it mounded, made a sponge, waited till it mounded, made the dough, 3 hour ferment with one stretch and fold in the middle, plus an hour proof.  Not as dark as it should be cause I forgot I needed more time for a miche and had to leave the house and couldn't leave the oven on.  I can upload a crumb shot tomorrow morning.

So is it weird that it only sprang out of one of my two cuts?

golgi70's picture
golgi70

think it may have needed more time.  It's beautiful even so. 

josh

FueledByCoffee's picture
FueledByCoffee

I was going to say the same thing golgi, it looks like it could have been slightly underproofed...one cut may have been a bit deeper or at a slightly different angle or your steam(?) affected once side differently and once it chose to start expanding that direction it didn't allow the over cut to open...

Pizza Fool's picture
Pizza Fool

I'm curious, how can you tell it's underproofed?

Thanks for the answers.  I wonder if it was the cuts - I cut on the right side of the dough with the lame facing towards the center, and I cut on the left side with the lame also facing toward the center.  I must've switched off hands, awkwardly -  I guess it's better to rotate the dough and then cut with the same hand.

golgi70's picture
golgi70

This is a common flaw in under proofed bread.  The energy picks a hole and goes.  It chose that side and the other cut barely opened.  When i check a bowl bread for its proof I like to tilt it slightly to its side and poke closer to the top of the loaf or bottom of the bowl.  I feel touching the exposed dough is sometimes mis leading.  

I've have my fair share of similar blow outs.  

Josh

 

Mini Oven's picture
Mini Oven

It looks like a pregnant loaf about to give birth to another one.  :)

It baked with too much potential still under the crust surface.  Heat and steam are powerful and force their way out.  You can see the action in the crumb should you cut right through the score.   Takes a cool picture of the forces at work.

Pizza Fool's picture
Pizza Fool

 

So that's why I got that spring.  The crumb is a bit sticky (even after cooling overnight) and somewhat dense.  The holes are not only shaped like slanted teardrops but they also are pretty deep, and there's some ripping.  There's not much flavor, but I feel like that should be the recipe's fault.  After baking all those 2-4 days retarded pain au levains from Reinhart, I don't understand how a bread with this short a fermentation stage could have any flavor worth noting.  And lo and behold, it doesn't.

FueledByCoffee's picture
FueledByCoffee

Just because it doesn't sit in your fridge retarding for days on end doesn't mean it can't have good flavor...I find that to be a misconception...with the right combination of pre-ferments and proper fermentation at room temperature you can still evoke great flavors.  Heck, there are even straight doughs that produce great flavorful breads.  One of the breads that Jeffrey Hamelman shared with us when he took over our classroom for a week was a straight dough and I enjoyed it thoroughly, no preferments, no retarding, just good old bread.

Mini Oven's picture
Mini Oven

(down the top center of the loaf)  notice how the center portion dough was trapped inside the baked crust and then rushed toward the "bump."

Yup, longer fermentation often means more flavour!

You tipped this out of a brotform.  When that's done and the loaf looks tight or not as risen as you would like, take a clean  thin dish towel, get it wet and wring it out well.  Carefully cover the loaf and let it rise more before scoring & baking.  

dabrownman's picture
dabrownman

one slash next time at 85% proof, retarded 12 hours, will give you one great looking loaf that explodes though one slash and tastes better too..

Nice baking

Pizza Fool's picture
Pizza Fool

Wow, what a lot of wonderful help!  I love it here!  Can't wait for next weekend's bread.

-Eli