Hi there! I've been doing home baking for a long time, but I'm pretty new to sourdough. As I'm turning out these loaves, I'm noticing that they have "wings." They're rising really high and kind of flipping out and/or getting kind of crispy and brown where I score them. It makes a sharp edge on the slices. It's not happening with the denser loaves I'm making (rye/spelt)--just the primarily white loaves. Am I doing something wrong, here? Maybe scoring incorrectly? Or is this normal?
Thanks very much! :)
Its actually something that lots aspire to do creating an Ear, usually achieved with the cutting angle of the blade and the depth of the cut.
kind regards Derek
Thank you! So this isn’t a “bad” thing? I guess I’m used to making sandwich loaves from instant yeast. They’re always so smooth. This is a learning curve. :)
OMG it is so not a bad thing. It is something that many bakers take some time to achieve. It shows that you built enough structure and tension into your dough. It also shows generally speaking that your fermentation was on and finally that you got good oven spring. Really great.
Benny
Okay good! Thanks so much for this feedback. Glad to know I'm getting on the right track with this new bread!
The one in the upper right looks like a monster mouth, it's really cool looking. Better eat it before it eats you!
It really did open up a lot! The other side was more tame. :)