November 17, 2020 - 1:37am
Thick open crust
Hi Everyone!
This is the first time I ask something to you guys, something that never happened before to me.
I got today a sourdough loaf with a thick crust, right on the "scoring line". It seems as if, the first layer has not withstood the tension during the opening.
Something wrong with the shape? The levain?
- Hydration 67%; Levain 20%; Flour protein 13%.
- S&F x 3 during the bulk for 3 hs.
- Pre-shape
- Shape
- Bulk in banetton for 1,5 hs.
- Retarding at 5˚C for 12 hs.
- Cooked in dutch oven.
Thank you all!
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and maybe a crumb shot? Thank you.
Did you score the loaf? You use quotation marks around the word, in your original post. It's not clear. Please post photos as mini requested. Thanks.