The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Open crumb soft crust on one side

erickspades's picture
erickspades

Open crumb soft crust on one side

I just joined to ask (always visit site) because I am not sure what causes the issue on the right side of the batard (bottom of the pic).  I believe it is shaping.  It's the second time this has happened.  85% hydration.  Also, I am wondering if poor scoring technique has anything to do with this. Thanks.

-Erick

Anon2's picture
Anon2 (not verified)

Can't find anything wrong with that loaf. Looks delicious! If you don't want large holes in the crumb then de-gas the dough a bit more by popping the larger bubbles. But other than that it's a perfect loaf. 

idaveindy's picture
idaveindy

Welcome to TFL!

I agree with Abe, it does look good.

Though, It looks like your oven has a hot spot. Maybe rotate the loaf at some point.

Is it a convection (fan) oven?

erickspades's picture
erickspades

hmm..  interesting.  It may have a hot spot.  It is a regular Whirlpool oven, no convection.

I at times felt that it was the scoring.  Sometimes my loaves burst open with a beautiful bloom and ear, other times like this, they don't look that at all with a small bloom and not much of  an ear.  I oftentimes wonder if I over ferment, but it didn't feel like it.  So that is my confusion!

idaveindy's picture
idaveindy

The darkened crust is where there is a bubble right up against the outer skin.  

So there was no "cooler" dough under the skin, acting as a "heat sink" to keep it from burning.  Sorry, I don't know of a better layman's term.

It's like how a thin cookie will brown and burn sooner than a thick cookie.

That thin layer of skin, with only air underneath, cooked faster.

And you're right about how lesser fermentation leads to better oven spring.

I rarely get good oven spring because I keep over fermenting the WW dough.  Well, I keep changing my formula too, so I need to settle down and just repeat the same thing.

erickspades's picture
erickspades

idaveindy - you had a point I believe with the hot spot.  I think the problem may occur when you over ferment and less oven spring, coupled with proper shaping.  This time I rotated bread...eam tray, and this is what it looked like.

idaveindy's picture
idaveindy

Bonus points: Your "bunnies" not only have ears, but eyes and mouths. ;-)

--

And that is "Instagram-worthy" bread!

erickspades's picture
erickspades

lol i never noticed the bunny thing...