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Submitted by nytesong on January 1, 2009 - 12:18pm Bread Spread--HelpI'm sorry if i missed this somewhere else--I searched several times and got nothing real conclusive.
I made a sourdough boule today and 'spread' while baking. It was fine when I loaded it in the oven it just then went the wrong way. The dough seemed a bit 'stickier' than it should have when I was trying out this new recipe and I'm wondering if the hydration could have caused this. Was there too much hydration or is it something else that caused this sideways manuever?
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Seems so
...From what you pointed out I'd say yes.
If it was too wet it will act like it is melting at first.
Happy New Year
Re: Bread spread
It could also be that your gluten is underdeveloped or that you didn't achieve a tight enough skin when shaping your loaves. Have you ever tried 'dough folding'? It is an excellent way to improve the gluten development.
I have tried this method with
I have tried this method with one or two other types of bread but not this particular type of bread. I will be trying it with this recipe to see if this improves the bread.
My experience supports
My experience supports Sourdolady's advice. I make a ciabatta at 73% hydration that doesn't spread in the oven and has great oven spring. Look for methods in developing gluten and make sure your oven is pre-heated to at least 230 to 240C with steam for the first part of the bake. Also check the protein level of your bread flour, I use 11.9% protein with good success.