Mr Anis baguettes.....
I tried this beautiful recipe and for the first time ...im pretty happy:taste fragrant ,cheevy,big crumble...but some problems
Little spring and solikeme brakes under the bread.
here the recipe :1kg of flour 10,7 protein,20 gr salt,700gr water,1gr dry yeast,2gr malt.I mix by hand using a little help with the autolisi system,and fold(like a blanket)for 3 times,i let in the refrigerator at 5celcius.After i cut the first 2 piecies out from the refrigeretor,shaped wait 45 minutes and bake at 240 convection with steam,the aother 3 piecies pre shaped,rollin on them selves like cigarswaited 45 minutes and shaped folding one time (i saw in a video in the forum)after 50 minutes 240 and steam.The first two baguettes,one has some spring the other zero.The last 3 one little spring and the other many brakes on the bottom What does it means?.
for you to post some photographs of your bread? That might give us some clues about what is happening.
I don't see anything in the formula that looks like it would cause a problem. Perhaps there is something in the way that you are handling or shaping the dough that is affecting the outcome.
Paul
brakes on the bottom?
Do you mean the dough cracks around the bottom? Photos would be helpful.
If a cracks appears around the bottom, I would suspect that either the dough was so wet that is stuck to the pan or baking stone, in which case, use more semolina or bake on parchment.
Or, the dough also had not proofed long enough. As the dough continued to rise in the over, the outside dried out and then cracks to make room for the extra rise.