Warm spot levain no split
Here I am again. Posting pics and trying to find some answers. Made some truly delicious warm spot white levain bread from the Forkish book. It turned delicious. The crumb is exactly what I was looking for; a proper balance between holes and body, light but with proper weight. The flavour is super light and sweet. Very mellow on the sour notes. The crust is fantastic! The kind that leaves behind lots of bread crumbs in the cutting board, with an awesome sound as the knife cuts it. Stoked about it.... except, again, the seam side up splits didn't happen! I believe that had it cracked a little it would have helped release the little extra moisture that stayed trapped inside. Even the two loaves that I scored failed to really pop at the seams. (I'm kind of lame with the lame. ha!)
Convection oven with steam function. I went pretty light this time. Baked at 230c for 10 minutes and lowered to 200 for another 25. I believe it was almost over fermented last night before I preshaped and then shaped the boules, making sure to not tighten them too much, even leaving behind a little dry flour to help it not seal excessively. It felt really nice. Today in the morning it went straight to the oven and it seemed perfectly proofed and happy. And yes, gorgeous loaves, I'm thankful; but I really miss the lovely cracks I used to get inside the dutch ovens on my old crappy oven... What to do?
Next batch I'm gonna try doing a loaf in the DO and another in the convex oven to hone in on the source of my "problem". More steam? Or less? Temp? Should i underproof a little? Sharpen my scoring skills?
Bread is a trip.
Anyway, I truly recommend trying this recipe if you have the book or can find it. It delivers a lovely loaf and a happy bite.