The Fresh Loaf

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blow out

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davidcwilliams's picture

Blown out loaf

November 24, 2010 - 10:11pm -- davidcwilliams

Hi guys,


I just learned the term 'blow-out' and I believe that is what happened to me this evening.  I am hoping someone can look at these two pictures and tell me where I may have gone wrong.


 


Thanks in advance.


 


 


 


100% AP flour


58% water


17% peak sourdough starter (100% hydration)


2% sugar


1% salt


 


 


Hydration of final dough: 61%


 


Kneaded for 15-20 (by hand)


 

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