January 29, 2012 - 1:28pm
Boule lifting off baking stone
Today I baked a 50% rye boule with 75% hydration. I think I shaped and scored it well, but for some reason it seems to have lifted off the stone during the bake, creating kind of a weird rounded shape to the bottom. Here's what I mean:
Here's what the top looks like:
Can anyone offer any insight as to why this happens to my boules? Any and all advice is greatly appreciated. Thanks in advance!
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No joy
Once I had rolls come out almost round! (pitas will do that) Lots of nice gas pockets inside. If the dough reminds of a UFO then a little more folding is sometimes needed. Sometimes the outside of the dough will dry out too much forming a shell and when it hits the heat lift up much like a balloon. This can be planned or unplanned. If the crumb shows too many large gas pockets, and you didn't want them, then I would degas the rising dough more often and oil or cover to prevent drying.
Good advice! I had kept the dough covered with a large bowl and it was nice and moist (or, not dried out) by the time it went into the oven, so I would guess that I probably didn't degas enough. I did notice a few larger holes in the crumb than I was expecting, but otherwise it was more or less uniform. I did 2 folds over three hours, so I guess it might be a good idea to add a third somewhere in the process? Thanks for your comment! :)
yup, that's where I'd start.
effect!