The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

slash problems

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rcornwall's picture
rcornwall

slash problems

I have finally developed a great formula for a naturally leavened sourdough. They are slow rising, but they come up very nicely. The problem is that when I slash them, they deflate. I tried to make a more shallow slash, but then I don't get a nice looking slash after final baking. Maybe I am proofing too long I guess, but I don;t get the nice open holed texture I like if I don't proof it to that point. I am using a very sharp lame each time so I know that isnt the problem either. Any ideas?


chefryan

Comments

xaipete's picture
xaipete

Hi Ryan. If you loaves deflate upon slashing that is a sure sign that you are overproofing them. I have to bake under a cloche to get a really open holey crumb. (Proof to about 150%, then bake under a cloche.)


--Pamela

rcornwall's picture
rcornwall

You are probably right. I will try that.


Thanks a lot.


Ryan

dmsnyder's picture
dmsnyder

Hi, Ryan.


I agree with Pamela regarding over-proofing.


If the reason you have been over-proofing is to get a more open crumb, though, I have some other suggestions: The crumb structure depends on good gluten development (to make the framework for the bubbles) and full bulk fermentation (to fill the bubbles with CO2.). The bubbles will expand during proofing, but also with oven spring. So, you shouldn't need to over-proof.


For the sake of completeness, it is also important not to pop the bubbles while shaping, so gentle handling of the dough after bulk fermentation is complete is also important.


Just remember: The most important thing is everything. ;-)


Hope this helps.


David

rcornwall's picture
rcornwall

Thanks David!


Ryan