February 3, 2017 - 11:12am
Large holes in top of sourdough boule
This is the 3rd liaf in a row that has had big holes in the top of loaf. I have shortened BF times ect...Is this a overproof, underproof issues, shaping or some other factor at work here. I seem to get fairly good oven spring but my boules seem to be caving on one side too. Any help or suggestions would be awesome.
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flour do you use?
After the bulking, do a number on a loaf. Spread out the dough, poke it, prod it and level out just about all the bubbles. Be deflating! Now roll up the dough and let it rest 10 min. Then shape and do a final proof. See what that does and then find a happy median for what you want in the crumb.
Someone else suggested the same thing, I am looking forward to trying to fix this. Thanks for the advice
I'm still experimenting myself, so not expert. However, another observation I have made on your picture is the lip at the base of the loaf - a little flange of bread sticking out. I don't know the reason for certain, but I would suspect too much liquid, maybe combined with the gentleness at the knocking back stage.
Perhaps, someone more expert could go further with that additional observation.