The Fresh Loaf

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Separation of upper crust - What did I do wrong?

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Rick D's picture
Rick D

Separation of upper crust - What did I do wrong?

See image below. Did I allow it to proof too long, not enough?


previous loaf of same recipe came out fine, though I do recall slightly underproofing the final shaped loaf on that one.


This is a basic sourdough using a liquid starter (30%), bread flour, and water (68%), salt (2%). starter was 100% hydrated. There were 2 stretch and folds, before the final shaped proof, which was done in a banneton.


Oven preheated to 475 for an hour before baking, baking stone preheated along with it. Icecubes used to steam oven.


???Thanks in advance for your advice. (it does still taste good).


Caltrain's picture
Caltrain

Did you slash the loaf? Slashing goes a long way in preventing seperation.


Also, Two stretch and folds does sound a little low. The generic recipe calls for one mixing followed by 3 stretch and folds, I believe.


 

Rick D's picture
Rick D

No, I did not slash. I'm terrified of doing so with this straight out of the banneton, for fear of it deflating.


Maybe more stretch and folds? After mixing the dough I:


allowed one hour proof, then stretch and fold.


Another one hour proof, then stretch and fold number 2,


then an approx 3-4 hour proof, then shaped into a boule,


then approx 3 hour proof, before into the oven.

Caltrain's picture
Caltrain

Yep, you might want an extra stretch and fold in there.


But I still think slashing the dough will go a long way here. With a little practice, the loaf will bloom to an even greater height than what you now have, minus the gap.

sjburnt's picture
sjburnt

...but sometimes we all get gas.


 


 


 


Well, come on, someone was bound to say it!

Rick D's picture
Rick D

Then maybe all I need is more FIBER ;-)

scottsourdough's picture
scottsourdough

How did you shape it? Sometimes I've gotten separations kind of like that if I don't deflate the dough enough during shaping.

Rick D's picture
Rick D

You know, it's interesting b/c the recipe calls for care not to deflate when shaping, but I do think perhaps there was a large air bubble or two when I did shape it. Maybe I need to deflate it somewhat.

stefenos's picture
stefenos

i can commiserate with your "slash anxiety."  i had the same syndrome before i finally slashed for the first time.  i held back on my first attempt but still got a good result; no side splitting and increased height.  encouraged by my moderate success, i was more agressive with subsequent loaves and am now committed to the technique.  slashing has significantly improved the appearance of my bread, eliminating both side splits and crust separation.  i encourage you to tap into your inner slasher.

Rick D's picture
Rick D

Yes, I'll have to give in and slash some more. There are some breads/recipes that I do routinely slash w/o hesitation, but since I'm new to such highly hydrated doughs in the banneton, I haven't taken the plunge.


How ironic that it's the person holding the knife that is afraid to approach his "victim."

Rick D's picture
Rick D


I did overcome my slash anxiety, and it worked beautifully. No separation of upper crust or hole. I could use a bit more oven spring, but I'll work on that.


Thanks again!