December 5, 2012 - 9:53am
Explosions in sourdough loaf
Hi there
I've been making sourdough since last February, getting gradually more consistent, but lately suffering from these explosions in the bread. The only thing I've changed is putting some quarry tiles in the oven- could it be they are producing TOO MUCH heat? I thought the idea was to get as high a temperature as possible? I'm using a conventional fan assisted oven and putting it up to it's maximum 250 centrigrade (though my oven thermometer at the front never reads above around 230. I've read a number of posts about this problem and there seem to be so many variables I don't know where to start. Any ideas? Thanks in advance. Lawrence