February 27, 2015 - 11:24pm
Baking problems - any advice?
Hi All,
It has been a while now that I have been baking sourdough bread. It is delicious. But I still have a lot to learn.
How I bake:
- Starter + Flour + Salt: knead for 10 minutes and I leave for about 5-6 hours at 15 degrees C
- Come back and almost doubled in size: I knead a second time put in a banneton to proof (3-4 hours)
- Turn the Banneton upside down and the dough comes out on a baking plate (cold) on baking paper
- Put in the oven at 240 degrees for the first 10 minutes and then turn it down to 195 for another 30 min
As you can see on the picture I have very uneven bubbles in the dough and the oven spring comes out of the sides and not through the scores on the top. There is even a big hole in the middle of the loaf.
I guess it all boils down to the fact that I do not use a pre-heated baking stone. Problem is that is is so difficult getting the bread on the baking stone in the oven.
Any other ideas?
Thanks!
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is a good reason not to use one. If you think you need to buy a stone based on this loaf, I would disagree.
Simply because I don't bake on a stone. I see your tweaking as involving these three points:
15° C is rather cool and the rise can be extended for longer if desired for more gas bubbles to form. An envelope fold could be done before it doubles. Kneading a second time is rather brutal to a sourdough, degassing with simple 4-corner folding (a second time) would be my recommendation. Then cover with a bowl and let it sit there for an hour before gentle folding again, 10 min rest, shaping, this would result in less time resting in the banneton to still come out with 3-4 hours after the long 15°C rest.
The crumb is saying that most of the heat is coming from the sides and not directly under the loaf. Probably more to do with the baking plate. If a shiny plate, switch it for a darker one and perhaps a bigger one. (dark pizza plate?) If too high in the oven (middle rack) lower the rack to get closer to the heat source. I think that folding the dough while rising will distribute the crumb bubbles better.
So to sum up, folding the sourdough while rising and lowering the oven rack with a larger darker baking surface should help.
Thanks for your comments :-)
I will do as you say next time and fold in stead of kneading. I will also put it lower in the oven. There is that much oven spring that it almost touches the top of the oven.
I do not use the "fan" option on my oven. What do you recommend?
Thanks
Also, when shaping, be careful of using too much flour! The big hole in the middle looks like it failed to coagulate, usually the result of flour inside of the loaf.
With regard to the "fan" in your oven (which I think would be convection), it would not be a bad idea to give it a shot, especially if the loaf is baking unevenly.
Otherwise, the wisdom of Mini Oven should have you well on your way to solving these problems. Good luck !
I think the bread is under baked, the bottom looks doughy. I bake mine`s at 260C in a Dutch Oven for 20min. covered, then an additional 20min. uncover at 240C.
With the next bake I will use the fan and lets see.
I always bake in total about 40 minutes and it gives me a good brown crust. Longer will burn it. It is not under, it is just more compact below than the top.
In regards to shaping. You could de right. When shaping prior to putting in the banneton I use some four in order for it not to stick to the table. Maybe I used too much. So Next time I bake:
Tomorrow I am baking again and I will post a picture.
Hi Hood49,
How did your recent bake turn out?
I have left it overnight and it is slightly over-proofed I think. I have got some blisters. Als I have discovered that I have function on the oven to only heat the bottom. Used that and it works slightly better. However, the crust underneath is a bit burnt. I need to move up the plate a notch. Maybe it is better to leave overnight in the fridge. Maybe I will get some more oven-spring. The air holes are pretty big as well. But taste yummy :-)
If you have any suggesting. Always welcome! :-)
True, if using only bottom heat it has to come up a notch. Or leave it there and turn the top heat back on.
Crumb bubbles are better distributed, well done! :)
As long as it has those nice round shoulders lifting off the bottom, it doesn't look over-proofed. Get the oven shelves and setting right first, then after that loaf, play with reducing the proofing time to see what it does.
Moved it up a notch in the oven. I do not get the cracks on the side anymore. Left if overnight for proofing mind you.
I have not sliced it yet because it is too warm. Let you know afterwards.
Looks like you found the "sweet spot" in the oven! Great feeling. Good colour, nice shoulders. :)