April 22, 2013 - 8:34pm
Dutch oven vs home oven with tiles
I made this sourdough at home and made this little video
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Dutch oven vs home oven with tiles
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Interesting video.
I would say the reason why you got blow-outs on your free form loaves were either from underproofing the bread or not shaping it tightly enough. I used to have that issue once in a while too. Looks like your crumb looks pretty good.
Doesn't explain why the non blow out in the one that was in the dutch oven. Also proofing is not the issue seeing the openess of the crumb.
Maybe you shaped that one better or the shape of the Dutch Oven prevented it from blowing out. I would suggest you practice shaping forming a tighter surface tension. There are many good videos on the web you can watch to show you how to do this. It just takes some repetition and then you won't have that issue any longer.
Disagree I work in a production bakery and I know what a tight roll feels like. I think these blow outs have to do with the wetness of the dough, a thin cracker like crumb and scoring.
If I would have rolled these tighter the crumb would not have been as open and would have been more uniform what is exactly what I didn't want with my rustic loaves.
I'm not a pro baker, so I'm sure you know what you are doing, however I have made wet doughs all the time and never had blow-outs like that. I just posted an 80%hydration dough with no scoring and no blow-outs at all. You can create surface tension with a wet dough without compromising your crumb. I have not heard any other reasons besides underproofing or shaping so if it's not one of those than I don't know what else could be causing this.
Regards,
Ian
Take it to a food bank or a soup kitchen. They will think they have dies and gone to heaven to get bread of that quality. At least give it to a neighbor or an older shut in or someone out of work, even a homeless pan handler. Plenty of folks would love to have that bread. You will be rewarded many times over.
Happy Baking
Trash can is way faster
Well The scoring becomes an issue without the proper heat and steam. I think the wetness of the dough causes the scores to close instead of becoming vents. more scoring would probably be just another solution to the problem. That said I could do a tighter role and that probably would do the trick as well but would not quite give me the product i am after