The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

lack of bloom

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wannabbaker's picture
wannabbaker

lack of bloom

This loaf's crust was the best I've made but after reading this post I was worried about bloom.

Notice that the colour of the loaf where I scored it is the same as the rest of the crust. So I guess it hasn't bloomed open as its been in the oven. I had steam in the oven for the first 15 minutes of baking. Any thoughts on why loaves don't bloom, or any tricks to ensure they do?
thanks
Wannabbaker :) 

FlourChild's picture
FlourChild

Your loaf looks great- nothing to be worried about there!  I have seen many a professionally-baked loaf that looks just like that.  The cuts on a miche often resemble yours.

If  you have a specific goal in mind, like more "bloom" and ears, small tweaks can help you attain them.  But it's also perfectly acceptable to like your beautiful crust just the way it is.  

Personally, I like ears on batards that have one long cut down the center, but I don't really try to get them on boules.  

It looks like just two simple things might help you attain ears:  first, slightly less (perhaps 15" less) proofing, and second, angle your cuts to produce a little flap that will turn into an ear.  The knife angle, instead of being perpendicular (90 degrees) to the bread surface, should be a little flatter than 45 degrees.  

If you also want darker color, you could try a small (25F) increase in oven temp.

wannabbaker's picture
wannabbaker

Hi FlourChild

Thanks for your encouragement and good ideas. I'll try those ideas in my next loaf.

I did wonder how proofing might affect the bloom. I recall this loaf didn't do much in its proof so maybe the yeast had already 'done its thing' by the time it went in the oven.
Thanks again
Wannabbaker :) 

wannabbaker's picture
wannabbaker

Hi FlourChild

I followed your advice on less proofing time and it seemsed to bloom much more. He is the result. Thanks.

Patf's picture
Patf

This is just my opinion, and it works for me:

Put the loaf in the oven before the oven  reaches that high temperature where it kills off the yeast. Then you should get that last burst of growth before the baking starts, and your cuts should come open.

Try it, there's a lot of trial and error in bread baking.

wannabbaker's picture
wannabbaker

Thanks Patf
I'm learning that there sure is a lot of trial and error. Thankfully all my errors so far have at least still been edible :) .