crust separation einkorn sourdough
Hi everyone,
Happy New Year to you all.
First time here and I'm so happy to be able to ask questions.
As you can see from the pic, I am having a crust separation issue with my loaves. I use 100% einkorn all-purpose flour. My boules turn out very well with a nice crumb and lovely crust and no crust issue. My long loaves have this crust problem. The family prefers the loaves because they are easier to slice and use daily. Having the crust fall off is kind of a pain.
I do the final proof in a bannaton and bake at about 480 in a clay baker. Does this look like a proofing problem, loaf forming problem, or...? I've been using einkorn for over 3 years now and have adjusted the recipe to our high altitude, low humidy climate so I can get a good oven spring and light crumb.
Thanks!
Cathy
Welcome. You've come to the right place. Great site!
I used to get this with loaf pan breads until I started to bake them at a lower temperature. What temperature are you baking?
Thanks Abe!
My oven runs cool, so I have been setting the oven at 500 for preheating the clay bakers and then leaving it at 500 for the bake. I still don't get the lovely dark color i'd like even with the lid off, but I hadn't considered that the oven was too hot. What temp would you suggest? I should probably get an oven thermometer and check my actual oven temp.
Thanks so much for your response.
My pleasure, Cathy.
First of all it would be best if you could accurately measure your oven temperature. 500F would be too hot. I'd advise trying 410F and see how much that helps. Are you getting some steam into the oven?
Otherwise everything else looks excellent. A delicious looking Einkorn bread.
Thanks again, Abe!
Einkorn has been such different baking experience. I used to bake with regular flours, but when we realized how much better we feel when eating einkorn, the adventure began. It has taken 3 years (and counting) of experimenting with high-altitude, dry-climate sourdough baking to get tasty AND pretty loaves.
I will take your advice and see how the next bake turns out!
And, Yes, I'm getting plenty of steam when I remove the lid on the baker.