The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bottom of loaf rising up

DHamm's picture
DHamm

Bottom of loaf rising up

Hello all, 

I’m working through Forkish’s FWSY with much success except for this new event. 

I wanted to make a more oblong loaf, and have a proofing basket that shape, but not a DO. So I decided to bake it directly on the stone. The bottom actually rose up in oven so the point where it was touching the stone finished about an inch higher. This is the second time it has happened, and although the bread seems to have baked well, and tastes wonderful, I cant help but think something is not right here. I added steam via a cast iron pan with water added at beginning of bake. 

I’m thinking I underproofed it? Or maybe I should have used a lower temp since the insulation from the DO was not present? 

Any thoughts here would be greatly appreciated. 

 

Denise

Mini Oven's picture
Mini Oven

one little bit.  It looks good and I look for this lift myself in my loaves.

I do see a slightly pronounced "corner" and perhaps that could be diminished with a tighter shaping before going into the banneton or perhaps a little more dough is needed in the banneton. Or a slightly smaller diameter banneton with steeper sides.  It can also happen when the banneton is doing too much drying on the dough surface combined with not enough dough in the banneton.   How is the crumb?  Got a good crumb-shot for us?  

DHamm's picture
DHamm

The photo is at about mid loaf. The ‘corner’ is my fault as the loaf stuck just a bit when I removed from the proofing basket

Mini Oven's picture
Mini Oven

Well done!

Abe's picture
Abe (not verified)

I find this normally happens when the crust has formed too early and there's still some oven spring left with nowhere to go but down.

DHamm's picture
DHamm

So that would leave me to believe I needed more steam or possibly deeper cuts in the top to allow for better expansion. 

Testing will resume...... :)