June 13, 2020 - 9:20pm
Need some troubleshooting advice
So I've been noticing that the area under where I'm scoring my loaves has a much tighter crumb than the rest. I recently started baking in a deck oven. Here's my settings for my oven. It's a Revent 649. Preheated to 450°, all knobs turned to 4(highest setting.) Loaves in and steam for 10 seconds every few minutes for 10 minutes. Then the top heat knobs turned down to 3. 10 more minutes then I vent the steam. And continue for another 10-15 minutes until I like the colour. Any ideas? This is my first time for almost 7 years using a deck oven.
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Likely not related to scoring or the oven, but rather forming and proofing.
What is the recipe/formula, and the method (gluten development, bulk ferment, shape, proof)?
75%org whit 15%stoneground whole grain 10% spelt. 1 hour autolyse, 5 folds every 45 minute, pre shape, 30 minute rest, final shape using the stitch method and retarded over night. Put in the oven maybe 20 minutes after I pull it out of the fridge. Stitching is still a fairly new concept for me. Would this occur because of too much tension?
75% hydration aswell. And 25%, 1:1 starter.
A good explanation of the effect of scarification on the final product you may find here https://www.youtube.com/watch?v=Sn0INYBr1fA. It is in French but with English subtitles.
Tal
Perfect! I checked out the first couple minutes but it only has subtitles for the first minute. I'll get my wife to translate haha.