The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help

Jefftow's picture
Jefftow

Help

2 weeks ago I made my first sourdough loaf and it came up wonky. Today I baked two loaves same issue.

ive made many yeasted breads and never had an issue. Am I right in thinking this is seam placement and is this more critical with sourdough. Any help or thoughts welcome

thank you

joc1954's picture
joc1954

This kind of phenomena occurred me also when I started baking with sourdough. A cross cut picture would be very helpful here and also a description of the procedure with timings.

Happy baking, Joze

Jefftow's picture
Jefftow

Many thanks for answering

recipe

800 white bread flour

100 wholemeal flour

200 starter 100%

600 water

12 grams salt

i mixed ingredients then left for 30 minutes

12 stretch n folds

rest 2 hours

6 stretch n folds

rest 2 hours

6 stretch nfolds

rest 60 mins

preshape

rest 60 minutes final shape and place in banettons and refrigerated overnight 12 hours

removed from fridge left on counter 2 hours 

baked. 230 c 15 mins then 190 c 25 mins 

other thing I always get is very large holes at the top of the loaf

Jefftow's picture
Jefftow

Jefftow's picture
Jefftow

it tastes wonderful but it be nice if I could cure the wonkyness and maybe the really large hikes at the top so that it looks nice as well