So I shaped a sourdough boule last night and put it in the refrigerator. This morning when I took it out, this is what I saw:
Any idea why I might have gotten that blowout on the left side? I shaped carefully with good surface tension. Could I have let it bulk ferment too long (~9 hours) before shaping?
What do the terms "high gluten" and "high protein" mean when it comes to flour that is optimal for bread baking? Are they the same thing or should your flour have mostly one or the other?
Is gluten flour not the same as gluten? I looked in the only store in my area I think might have gluten, and the closest I could find was "vital wheat gluten flour". I figure I'm going to need extra gluten from time to time if I'm grinding my own flour (especially since I LOVE rye bread with caraway seeds). But gluten is pretty much out of fashion these days.
And if it's not the same, how should I use the pound of gluten flour I bought?
