The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Shaping help

Verc0003's picture
Verc0003

Shaping help

Hey!!

 

So right now I am baking 100 breads a week. But as of late I have been having issues with my breads opening up. 
I will attach a photo below. 

When I shape and place in banneton or basket they seem secure and then when I go to bake or put in the fridge I find that many have opened. 

I have switched my shaping from stitching to just rolling and tucking both ways and then sealing the seems. 

I know that this is not normal and I don’t know what I am doing wrong. Is it the dough or my shaping?

this picture is of the bread after it’s overnight ferment.


help appreciated =)

Verc0003's picture
Verc0003

Anyone?

pmccool's picture
pmccool

Have you tried leaving the shaped loaves to rest, seam side down, on the bench for a few minutes before loading them in bannetons?  That might give the seams a chance to bond more tightly before experiencing the expansion of fermentation.

Paul

Verc0003's picture
Verc0003

I have tried this. Thank you.

gerhard's picture
gerhard

minutes bench time and then shape it again before putting it in the basket. I didn’t have the problem you are experiencing but it seemed to keep the bread from spreading when knocked out of the banneton.

yozzause's picture
yozzause

 Can you tell us a bit more, What sort of dough is it that you are having problems with? the picture clearly shows that the dough  layers are separate, looks like  like 5 or six layers or folds. You say you have switched your shaping method, was the previous method giving a good result?  The dough in the picture doesn't look particularly smooth. Perhaps a few more pictures of different stages of your process  might help too. 100 loaves a week isnt a bad output for home.

Kind regards Derek

gerhard's picture
gerhard

it does does look like torn gluten strands. Was the gluten not sufficiently developed before the bulk fermentation?