So what might have happened exactly?
Tonight I went ahead and started to bake my Whole Wheat Hearth Bread from WGB by Reinhart. I followed the recipe precisely, and had the biga and soaker ready when I came home from work that I prepared the night before. I added the final ingriedents, mixed well, kneaded, let rise till at least 1 1/2 times the original size (ended up being one hour as suggested in the formula) in my 4 Liter container with markings to get a near precise measurement to the best of my ability. Then went ahead, shaped it into a batard, dusted with flour and let rise for 40 minutes covered on my counter before I poked it. This is where I ran into issues. As I stated in my last blog my batard seemed to burst open at the score due to what I believe after help from (sorry can't remember your name) someone who pointed out it might be due to under proofing. So this time I wanted to make sure that wasn't going to happen. Since I did bake a loaf of Vermont Sourdough with Increased whole grain and the same issue happened two days ago; pale crust, extra large burst at the scoring.
So I searched for what 'should happen' when you poke a loaf when it is ready for baking. I came up with many different answers, mainly; The dough should spring back slowly, or the dough will not spring back...
I couldn't figure out what it should be, so I decieded to put it in the already heated oven since it appeared to be almost 1 1/2 times the size now. The oven was already at 500 degrees and the stone had been in there the whole time. I proceeded to carefully place the loaf on the stone, score it (I realized now I didn't do it deep enough or was it over proofed??) and threw some ice in the oven and squirted the bread twice. After twenty minutes I rotated the loaf, and to my surprise on the other side of the loaf low and behold, my two poke marks were still in the loaf...
So...did I under proof, over proof and just fail all around : /
And here is a picture of the batard lengthwise to get a better visualization of the scoring if it helps any more.
Any thoughts on the matter? They'd be much appreciated! And tomorrow morning after I slice it and have some for breakfast I'll give some input on the crumb and taste.