The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What happened to my loaf??

doctordough92's picture
doctordough92

What happened to my loaf??

The picture below is of my Pain de Campagne from FWSY I baked this morning. I baked the same recipe yesterday, under the same conditions, with no problems. You'll see the first loaf on the left. The second loaf was baked immediately afterward. The *only* thing I did differently was scored the second loaf by hand (whereas the loaf on the left was allowed to naturally open). Oven at 475F and used a 5q dutch oven that I've used many times before. Same baking times (30 min covered). 

Any insight would be awesome! Looking to avoid this mishap again. 

 

Danni3ll3's picture
Danni3ll3

Did the lid get put properly on the pot? Or the oven have a power surge that caused it to heat up beyond 475F? I really can’t think of anything else at the moment. 

doctordough92's picture
doctordough92

Right? I honestly must have done something without noticing. You may be right, maybe I didn't get the lid on properly which would explain why it did spring at *all* while baking. 

clazar123's picture
clazar123

That is the result of overheating. I think your oven is out of whack.

leslieruf's picture
leslieruf

when you took the lid off. 😥

? power surge

Leslie