Howdy! Is it normal for dough to spring down as well as up in the oven? Maybe I'm not sealing the seam tight enough?
Seems like a good thing to me. I'm always super pleased whenever I get that!(Well the 2 or 3 times I did get it.)
Although, as long as it is not under proofed. What's the crumb like?
Not sure about normal, but I like it. Much nicer to me than a flat loaf. I would be happy if my bread did that.
Your loaf looks quite nice otherwise, so I doubt the seam is not tight enough. There was a discussion on this topic a couple of years ago here, and I think the general conclusion was that an underproofed loaf would have this shape.
not springing down... and it looks GREAT!
This is a great shape and the crumb will also look nice!
This is perfect oven spring!
Is it also a sourdough? Looks like a wheat loaf. Congratulations.
Oh, it's a mixed leavening pain au levain (20% or so ww) from Reinhart's ABED - 2 days in fridge. I've been baking it every week for a few months now. I'll take a crumb shot tomorrow - I'm also curious if it's underproofed. I went with 1:20 starting in a warm oven and ending on the counter as the kitchen heated up from the oven preheating. I put it in at 1:20 cause my Czech country bread from Leader's Local Breads was done fermenting and I needed to start proofing it - limited counter space. I figured I could do the poke test but still have no idea. Anyway, we ate the Czech bread today so pain au levain crumb shot tomorrow?
Tastes pretty good too. Not as much flavor as with a 3 or 4 day but still fairly complex.
I see you're having fun slicing it too! A beautiful loaf! :)
If by slicing you mean hacking.