The Fresh Loaf

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BBA's Marble Rye cracks during fermentation

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sitzhaki's picture
sitzhaki

BBA's Marble Rye cracks during fermentation

Hi,


I am facing a problem with BBA's Marble Rye swirl design.


After mixing the dark and light mixtures and fermenting them for 90 minutes, I created two A4 size sheets of dough and then put the dark rye sheet over the light one.


I rolled the two sheets together and put them in the tin pan, covered with plastic.


After about 45 minutes of final fermentation the top light rye layer got cracked and torn by the layers of dought under it, pushing it upwards.


The bread comes out very airy and tasty, but the crust is all torn apart.


I baked this bread twice, and it happened in both cases.


I thought of creating my own cut to ease the pressure and let it rise easily, but I am not sure if this is the best way to solve the problem.


 


Any ideas?


Thanks,


Shai

txfarmer's picture
txfarmer


 


I had the same problem, then switched to a bigger pan (9X5 instead of 8x4 specified in the book) and the problem was solved. I think there was just too much dough for the tin, and there's a lot of yeast in the recipe, so the dough just keeps growing. Below is what I got after switching to the bigger pan:


sitzhaki's picture
sitzhaki


Sorry it took a while.


That's the same result I am getting.


I am using a very large pan already, so I will put less dough in it.


 


Thanks,


Shai