The Fresh Loaf

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My mother is now over two years old! Hurray!

kimlisimply's picture
kimlisimply

My mother is now over two years old! Hurray!

Hello everyone!  I have been keeping my mother fed since January 22, 2015.  My bread still rises but suddenly its become full of craters during the over-night rise, before I pop it into the oven.

What is happening to it?  Here is a few examples before baking and after. 

 

Any feedback would be appreciate.  We love this bread and have not eaten store bought bread since I discovered this site two years ago and began making my own bread.

Thanks!

 

 

 

Lechem's picture
Lechem (not verified)

Watch the dough and not the clock. Something has changed and going by the clock, even if accurate till now, is not foolproof. 

estherc's picture
estherc

try slashing the dough before baking.

kimlisimply's picture
kimlisimply

Hey!  Thanks for the feedback! 
I have never had trouble with it proofing over night before.  Are you talking about before the final shaping?  Before the final shaping I let it proof at room temp for about 4 hours or double in size.  Then I shape in and put in the refrigerator over night, usually for about 10 to 12 hours.

There are craters in the bread before I bake it so I do not know if slashing it would help except maybe to make it prettier or, uglier. *grin*

Lechem's picture
Lechem (not verified)

You might wish to tweak some things. Try lowering the starter amount. Or less time in the fridge. 8 hours? Not all dough is done bulk fermenting when doubled. Depending on flour and hydration it might not even need to double. Getting to know when the dough is done by feel is a good way too. By proofing I mean after shaping. There might even be some gluten breakdown there I'm thinking, the more I look at the photo. A colder ferment, or quicker, might help. It depends on how much starter, how warm it is where you are etc.

Don't go changing everything all at once. Try one tweak and see how it goes. 

 

dabrownman's picture
dabrownman

the tin too small.  No worries.  Just put 5% more dough in the mix and bake it at 90% proof.

Happy baking  

kimlisimply's picture
kimlisimply

So, is that what over proofed dough looks like? Like its ripped? 

dabrownman's picture
dabrownman

oven under steam.  A badly over proofed loaf will collapse under the heat.  Your pictures are'lt the best but it looks like the top of your loaf didn't brown as well as the sides and bottom which is really weird in my bread baking world.  Were you steaming the whold=e time or just the first 15 minutes of baking?

If a bread tears while proofing it usually means over proofing.  After looking again I would say you could put 10% more dough in the pan and bake it at 85- 90% proof.  You are close.

Happy baking

PatMax's picture
PatMax

  wet enough to need slashing  , nor does it look too dry .

 For the  shaping try gently  rolling the dough into an oval  ball and   pressing   it  into the tin pan  , ensuring  that the 'seam'  is well pinched together and face down  .  At this stage  stretching  and folding may cause  tearing and layering , the ripping you see in the photo .   

Congrats to  the 2 year old Mother ,  may she have many more , cheers   .