November 24, 2010 - 10:11pm
Blown out loaf
Hi guys,
I just learned the term 'blow-out' and I believe that is what happened to me this evening. I am hoping someone can look at these two pictures and tell me where I may have gone wrong.
Thanks in advance.
100% AP flour
58% water
17% peak sourdough starter (100% hydration)
2% sugar
1% salt
Hydration of final dough: 61%
Kneaded for 15-20 (by hand)
First Rise: 100%
Second Rise: 75%
Baked in glass at 375 for 35 minutes.
how did you shape the loaf before putting it in the pan?
Rather carelessly actually! I didn't give it much thought at all. Right before the 'pushing down' phase, I made a "rectangular jellyfish" (think for a pizza) that approximately fit the shape of the pan. I didn't do that for very long, really just long enough to look smooth. Then I tried to spread it (poke it, really) as flat as I could. I then let it rise for 1 hour, and then, into the oven.