November 8, 2017 - 9:11am
Crust separated from crumb
Hi everyone. I recently made a loaf of the high extraction miche from Bread by Jeffrey Hamelman. I've made this loaf a few times before but this most recent time the crust has separated from the main portion of the crumb. Is this just a case of over proofing the dough? It seemed to pass the finger dent test fine but I could be mistaken. Thanks for any help!
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I made the mixed flour miche recently and had some separation. But yours looks underproofed to me: big holes with dense areas elsewhere. The separation problem seems related to the gas distribution here. What do you think?
Mine was very wet and hard to shape. It spread out on the peel so much I was surprised to get it into the oven without disaster. Once there it expanded greatly, and although not beautifully shaped, was delicious.
Yes, mine was similar. It spread out a lot after moving from the basket to the peel. The reason I thought it was over proofed was that perhaps the crust rose initially then the rest of the dough collapsed in on itself. But again it could be underproofed as well! I'll just have to try the recipe again and see what happens.