bottom end concavity
Good afternoon from the deep south.
First, I offer thanks to the individual who, on TFL, has noted, "the tail wags not for you but for your bread." Indeed this I have found true. Sometimes there is even a protest fast until the bread is offered.
Second, the gentleness that my wife has been teaching me has finally transfered to bread. Gentle Gentle to maintain the holes. Finally after 2 bleak months of hockey pucks coming out of the oven, open crumb has been achieved with 100% WW sourdough and the no kneed technique.
Thanks to MiniO for the pointer sometime back to fold some more.
This is 100% WW fresh ground Wheat Montana Prarie Gold
a wee bit of refreshed 100%WW starter
2hrs folding every 15min
bake: cold start on marble tiles till 425deg for 1hr.
However, these loaves have had a tendancy to develop a bottom end concavity while cooling.
Any thoughts on why this happens?