Can anyone help? I'm getting bigger and bigger, un-uniform, holes in my sourdough loaves, does anyone know why? I'm sure many do - please help!
Basic stuff like ingredients and quantities, process, times, temperatures, and handling. All we know from your note is that your sourdough bread has irregular large holes.
Hi, I'm using (for 2 loaves) -
450g (quite dry ferment).
700g strong white bread flour
I do it the Bertinet way. work for 10-15 mins, ball it three times at 1 hour intervals, Long slow proove for about 18 hrs, cool temp'. bake at around 230c for 35 min's. It's been great, bread tastes, and looks great, but lately these pesky holes are getting bigger and bigger. Any help would be much appreciated.
Why should holes be pesky? If they are large enough , then you may want to pat your dough gently to redistribute air bubbles before shaping. Go to youtube, and search videos of shaping, you'll notice many bakers pat their doughs (not deflate or punch). this will also allow fermentation to accelerate afer shaping.
Holes yes, uniform and evenly distributed, but this is more like a huge, gaping, chasm at the top of each loaf. Many thanks for your advice, I could pat them down more before baking!