The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

bread fault

clef@baker's picture
clef@baker

bread fault

Hi, can anyone help me understand why I am not getting a proper ear on a lean dough bread. Sorry the picture was take 2 days later and it had dried out a bit, but the ear is missing on baking. I get this split seperation and smooth.

Thanks in advance.

 

Mini Oven's picture
Mini Oven

so there was only minimal action in the oven.  

Try holding the blade at a flat angle; more like you wanted to cut off the skin of the beast.

Lazy Loafer's picture
Lazy Loafer

Check out the lesson on scoring on this site; it's very helpful. Also make sure the loaf is tightened when you shape it, so the upper 'skin' is smooth and taut. Then, as Mini says, hold the blade (serrated knife or razor or whatever you use) at about a 30 degree angle to the skin of the loaf rather than perpendicular, and cut about 1/4 inch deep.

clef@baker's picture
clef@baker

After the bulk proofing, I do not degass completely and then my breads are ready to go into the oven after 20-25 minutes of proofing, am i doing it wrong??

regards

 

Mini Oven's picture
Mini Oven

when I degas more completely before shaping.  Hubby doesn't like the mayo to drip through and the dough has less risk of over proofing.

When you think about the science of it.  A stretched gas bubble is stretched gluten and once it reaches a certain point it collapses for lack of strength.   That lack of strength will show up in the crust and oven spring.  

When degassing, the gluten structure is pressed against itself and with a few folds and shaping the dough is given more strength for the next "gas trapping" episode.  Believe me,  it will rise quickly too.  I usually turn on my oven to preheat after shaping a loaf.  I also have half hour proofs like yourself and no stone to heat.  

Maybe I'm doing it wrong, too.  It works for me.  :)