The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Blown out loaf

davidcwilliams's picture
davidcwilliams

Blown out loaf

Hi guys,

I just learned the term 'blow-out' and I believe that is what happened to me this evening.  I am hoping someone can look at these two pictures and tell me where I may have gone wrong.

 

Thanks in advance.

 

 

 

100% AP flour

58% water

17% peak sourdough starter (100% hydration)

2% sugar

1% salt

 

 

Hydration of final dough: 61%

 

Kneaded for 15-20 (by hand)

 

First Rise: 100%

Second Rise: 75%

 

 

Baked in glass at 375 for 35 minutes.

 

Blown out loaf 1

 

 

blown out loaf 2

 

 

yy's picture
yy

how did you shape the loaf before putting it in the pan?

davidcwilliams's picture
davidcwilliams

Rather carelessly actually!  I didn't give it much thought at all.  Right before the 'pushing down' phase, I made a "rectangular jellyfish" (think for a pizza) that approximately fit the shape of the pan.  I didn't do that for very long, really just long enough to look smooth.  Then I tried to spread it (poke it, really) as flat as I could.  I then let it rise for 1 hour, and then, into the oven.