exploding loaves!
uh oh! this happened again! As usual, my timing for baking was way off. I tried to fit breadmaking into a very busy day. Same batch as usual, 123 sourdough with 1/3 of the flour being whole wheat. I took the dough from the fridge and divided it into 3 batards. Let rest 20 minutes and shaped into 3 baguettes. scored with slashes. The "porcupine" loaf was cut by my 5-y-o daughter. and that one split up the side; whoops. I don't think I sealed them well enough, and the porcupine cuts aren't deep enough. The other 2 are all my fault. Not sure what happened; lots of oven spring. Is this due to underproofing? (note, I am quite pleased with the two loaves, they turned out great!)
the diagonal slashed loaf came out great. The long lengthwise one less so; I've seen examples of that on this site, but haven't tried it. And the porcupine loaf exploded. crumb shot when it cools if I can wait that long......
Comments
OH OH OH I couldn't wait. Look at the holes!!!! My first big holes!!!
good job!
I've found success while "punching down" to use a rolling pin to get all bubbles out. Then I roll up the dough to form the loaves. This makes for a consistent grain with no large bubbles. I dare say it also prevents "explosions."
Are you doing anything to give it a hard crust? Because, the crust can bake first and then break when air in the rest of the loaf expands.
Just a couple of ideas.
Hi
Lovely colour you've got; your own diagnosis is spot on: the fault you can see is down to under proof.
BW
Andy