The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Under? Over?

HansB's picture
HansB

Under? Over?

Crazy rise on this loaf. I used a new lame with a Feather blade. It's the easiest  blade I have used, so I scored a bit deeper than normal. Do you think more or less proofing will make it open up less?

Lechem's picture
Lechem (not verified)

with a more trained eye to advise. Just wanted to say what a lovely bread this is Hans. And loving that stencilling.

HansB's picture
HansB

Thanks Abe!

alfanso's picture
alfanso

Looks like Mt. Kilauea got inside of the dough!  What's going on inside the crust?

alan

HansB's picture
HansB

I’ll let you know after I cut into it tomorrow Alan.

It’s dragons easy sourdough. The only thing I did different this time was to use freshly milled rye (85% extraction) at my usual 16%. 

dabrownman's picture
dabrownman

wouldn't change a thing,  What a nice bread for a centerpiece on the Thankkgiving Table.  Well done and and happy baking

HansB's picture
HansB

Thank you!

Mini Oven's picture
Mini Oven

Looks lovely from above.  

Bread1965's picture
Bread1965

That is one good looking bread! Well done! Waiting for the crumb shot..

HansB's picture
HansB

Crumb and flavor were spot on. I'd still like less "burst."

Lechem's picture
Lechem (not verified)

Uncontrolled oven spring and over the top 'burst' suggests to me under. Still looks great to me and taste is the main thing. 

Happy Thanksgiving Hans

HansB's picture
HansB

I think you may be correct. I'll let it go a bit longer next time.

 

Cheers!