I started with a nice round and batard (not so nicely shaped, LOL) and then you see the end results. Did I not cut deep enough on the tops of the bread? It sure tasted great, crunchy crust and moist inside. All thought or suggestions would be appreciated.
Nothing wrong with those loafs. Close your eyes and taste- that is the only test ya need ta be concerned with. Control of shaping will come after a few dozen loafs, don't worry about it.
From the photos, my first guess would be underproofing. The loaves hadn't expanded as much as they should prior to baking, which drove more expansion after the crust had set and forced the tearing.
Second guess is that the slashes weren't deep enough or even, so the loaf expanded in the direction with the greatest weakness instead of uniformly.
Third guess is that there wasn't adequate steam in the oven for the first part of the bake, allowing the crust to harden before oven spring was finished.
Fourth guess is some combination of the above three.
Lots of possibilities here! I will se what I can do to make some improvement on the steam and proofing as I will try again this coming weekend. Thanks for your reply!
Hi mkrott, to upload additional photos, first you must upload the additional pics to TheFreshLoaf site.
1. Go to Home page, then My Account
2. Click on the tab File Browser as illustrated in the following screen grab.
When you are uploading from your TFL cache, click on the icon beside the Image Url box and select your photo.
In your blog post, where you want to insert a photo, just hover your mouse pointer over the tree icon as shown in the screen grab, select your pic and insert.
because the bread was under proofed when it hit the heat and the steam. Much better than the other more evil over proofing. Well done none the less and
I can't seem to upload a second picure to my original post. Guess I will start another for the other view.
Nothing wrong with those loafs. Close your eyes and taste- that is the only test ya need ta be concerned with. Control of shaping will come after a few dozen loafs, don't worry about it.
They were great tasting! Thanks!!!
From the photos, my first guess would be underproofing. The loaves hadn't expanded as much as they should prior to baking, which drove more expansion after the crust had set and forced the tearing.
Second guess is that the slashes weren't deep enough or even, so the loaf expanded in the direction with the greatest weakness instead of uniformly.
Third guess is that there wasn't adequate steam in the oven for the first part of the bake, allowing the crust to harden before oven spring was finished.
Fourth guess is some combination of the above three.
Paul
Paul,
Lots of possibilities here! I will se what I can do to make some improvement on the steam and proofing as I will try again this coming weekend. Thanks for your reply!
and changing location of score marks. Longer score marks tend to open first putting less stress on shorter ones to open up equally.
I tend to make a few drawings first because when I'm confronted with a ready to score risen dough, my mind goes in all directions.
Hi mkrott, to upload additional photos, first you must upload the additional pics to TheFreshLoaf site.
1. Go to Home page, then My Account
2. Click on the tab File Browser as illustrated in the following screen grab.
When you are uploading from your TFL cache, click on the icon beside the Image Url box and select your photo.
In your blog post, where you want to insert a photo, just hover your mouse pointer over the tree icon as shown in the screen grab, select your pic and insert.
Good luck and happy baking! Ski
because the bread was under proofed when it hit the heat and the steam. Much better than the other more evil over proofing. Well done none the less and
Happy baking