The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough fermentation

takprazdna's picture

sourdough fermentation

huge cavity in sourdough breaddoes anyone know why this happened to my sourdough loaf?

Roger Lambert's picture
Roger Lambert

This type of sour dough is like a Ciabatta with a higher hydration value. When I make a Ciabatta, the 2nd rise is what is important.  After the 2nd rise, I flip the dough upside down on a cookie sheet with parchment paper.  I then dimple the dough with my fingers almost right through to the bottom.  This disperses the gas for a more even rise.  The gas pocket is a result of the hydration value.  

love's picture

forgot the salt looks like :)