The Fresh Loaf

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Question about air pocket under the crust of my sandwich loaf

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erowell's picture
erowell

Question about air pocket under the crust of my sandwich loaf

I have been making a whole grain sandwich loaf and adding a piece of extra sourdough starter for flavor and nutrition.  I usually let the dough rise once at room temp and then put it in the fridge for convenience to rise and bake the next day.  I cut down on the yeast called for in the recipe, but when I pull the loaf out to bake it, it is domed way over the edge of the pan.  However, after I bake it and cut into it, there is huge hole just under the crust...every time.  I have tried cutting down more on the yeast.  I have tried baking it right out of the fridge instead of letting it come to room temp, but I don't know what else to do.  Any insight???

flournwater's picture
flournwater

Are you slashing the top of the loaf during final proof?

fancypantalons's picture
fancypantalons


Well, two things: 


1) The tunneling (which is what that's called) may be a consequence of your shaping technique.  I know there's a video floating around on how to properly form a sandwich loaf... search TFL, it should pop up.


2) It sounds like you might also be overproofing your loaf.  I understand that the current approach you use is convenient, but it may not be workable.  I'd suggest doing the bulk ferment overnight in the fridge, then doing the shaping, final proof, and baking the next day.  Yes, this will require a bit more time the next day, but it'll give you more control over that final proofing step.

fancypantalons's picture
fancypantalons
erowell's picture
erowell

Yes, that is a good idea to do the bulk fermenation in the fridge. I will give that a try.  Thanks for the video...I have watched that one before, but I will give it a look again.


I don't slash the loaf before I put it in the  fridge, and I am afraid to do it when I pull it out, because I think the tunneling has alread occured at that point. 


Thanks for the imput!


 

pelosofamily's picture
pelosofamily

In the final rise in the loaf pan, I run a dinner knife in three spots along the centre of the dough, straight up and down.  Works for me.