MASSIVE holes through entire loaf
Hi all,
Been having this issue with my loaves for a while now and can't seem to get past it. It wasn't an issue until about a month or two ago and ever since then I have struggled to avoid this issue. I have thought it to be under proofing, over proofing, improper shaping, but no matter how carefully I treat my method I just can't seem to get back to me original form and consistency. Any comments would be VERY appreciated! Thanks!
This loaf: 75% hyd, 2% salt, 20% starter (passes float test). Mix flour, water and starter and rest 1 hour at rt. S&F every 30mins for 3 hours (6 s&f total). Leave to bulk for 1 hour. Pre-shape, rest 15 min, final shape, put in oval baneton. Into fridge for about 20 hours. Take out of fridge 2 hours before baking at 250C with steam for 20 mins, then dry for another 20 mins. I bake on a cast iron sheet that weighs approx. 6 kg.
p.s. I incorporate the salt during the S&F's
It's only been an issue for a month or two... has there been a change in the weather?
The looks of the bread crumb and the holes remind me of what is desired in pita bread. Basically early shaping then letting the dough pretty much bulk rise before baking for nice separation.
I was also thinking perhaps if you are waiting two hours for the dough to warm up and rise before baking, why not shape it then after the retard giving the dough two hours in the banneton? This might get the dough to adhere better and not separate. Or try bulking longer before shaping and retarding letting the dough get puffy before starting to fold.