The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help - bread pulls from BOTTOM crust?

myoz's picture
myoz

Help - bread pulls from BOTTOM crust?

Has anyone ever encountered this issue?

I was following Robertson's Tartine Basic Country Bread. When I cut into my first loaf, found I had flying crust - but from the bottom side of the loaf! See video attached.

I know that flying top crust usually indicates that the bread was under-proved. But has anyone has it happen from the bottom? Is it the same issue, or is it potentially something with shaping?

Only other thing of note: This loaf was baked seam-side up, per the method Forkish uses in FWSY, and didn't have any scores.

P.S. Apologies if the GIF gives a headache .. best way I could think of to capture the issue.

P.P.S. Yes, the bottom crust is gone - my roommates ate that piece immediately :)

 

Mini Oven's picture
Mini Oven

closer up to the bottom even though it is missing most of it?  Also want to know temp of baking surface and more detail about folds and surfaces.

Thanx  :)

myoz's picture
myoz

Yes - the photo in the edited post above is the best I have. (Wish I had taken more before we cut it...)

It was baked at 450F in a Dutch combo cooker. The cooker was preheated for 30min at 500F.

Shaping, I followed Robertson in the Tartine book - shape into a round; bench rest for 30min; then, fold bottom third in, fold right side to center then left, fold top in and press, then stretch the side closest to you over the top of the bread, so the seam goes down. (Apologies if that's not super clear.)

The surface was a marble countertop.

Thanks for the reply Mini Oven... maybe some of the above helps? It was a really surprising result!

Mini Oven's picture
Mini Oven

surface (parchment, oiled, steel, iron, stone, ceramic...)   Thanks for the picture, much easier on the brain, the crumb shot is a good one!   The bubbles tell a direction and a story.  

Could have been a combination of trapped air in a bubble with flour and folding and the baking surface too hot.  I suspect the dough immediately sealed around the edge to the cooker surface forcing the expanding dough and immediate steam  straight up in the middle.  Was the DO much larger than the loaf?

How did the cooker get to 500°F?   On stove top or in the oven?

Might try a slightly cooler surface next time and a little baking parchment or flour under the loaf, this lets steam escape sideways around the loaf.  You would know more about how the dough landed in the pot and if you trapped air under it.