Blown out loaf
Forums:
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)
First Rise: 100%
Second Rise: 75%