October 4, 2012 - 5:35pm
Why didn't my ears bloom?
I followed the Tartine's recipe.
The height of the bread is great, but don't understand why the ears didn't bloom?
Thanks for your time!
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I followed the Tartine's recipe.
The height of the bread is great, but don't understand why the ears didn't bloom?
Thanks for your time!
more info required
Sorry for the delay I was out of town...
What are you looking for in the crumb structure? (So I can learn also)
Nice oven spring! Seems like it might be a cutting problem? Try slicing at a lower angle next time...don't just come straight down. Maybe try bringing the blade in 30 degrees from horizontal?
Let me know if that does the trick.
P.S. Do you have a crumb shot?
P.S.S Did you find it difficult to work with the dough?
I always do a low angle cut at about 30 degrees. Almost always, only 1 or 2 of the ears out of 4 ears bloom.
I did not find it difficult working with the dough, but I don't have anything to compare it with. I am brand new at making bread.
I always do a low angle cut at about 30 degrees. Almost always, only 1 or 2 of the ears out of 4 ears bloom.
I did not find it difficult working with the dough, but I don't have anything to compare it with. I am brand new at making bread.
of the central square, keep the square the same size but extend the lines going a little more down the side. Great crust color!
You might also want to try a different score pattern. An initial, or palm leaf pattern. Palm leaf is like your hand with most of the lines curving from a point, like fingers from the wrist.
When I look at the crumb, I first look at crust color, then bubble direction, bubbles sizes and the dough between the bubbles. I look at the overall curves of the crust and imagine the power behind the uplifting of the dough. There is upward motion but there isn't a mad rush of the dough to expand into the score lines which makes me want to suggest that you get the proofed dough sooner into the oven. Try scoring just a touch deeper. And lots of steam! :)