Help Needed!
Good morning everyone. I've been following this site for a while now and have been baking out of Ken Forkish's FWSY cookbook.
I baked his Pain de Campagne this morning (hybrid levain & instant yeast). It is a proof in the fridge overnight recipe. Both loaves "looked" great coming out of the fridge. I think they passed the finger-dent test but I am a little unsure about the test.
I am having trouble moving the loaves between the basket and the dutch oven. They always seems to fall/deflate. I'm guessing this is over proofed but unsure. I am following the timeline in the recipie to a "tee".
The picture attached shows how the loaves slumped in the dutch oven and pressed up against the sides. I also don't get the large natural seams that I have seen other posters get
I'm unsure of what I'm doing wrong. Thoughts welcome.
The bread tastes fantastic so no issues there.
Thanks for your help.
Comments
Trying to get it out of the banneton?
You got some good oven spring there. Perhaps a crumb shot to judge if overproofed or not. The dough will flatten somewhat when taken out of the banneton depending on the hydration but you rely on oven spring mostly so many breads go from flat-ish to risen in the oven.
P.s. to get the question more noticed then try a forum topic instead of a blog or include the photo on the front instead of within the blog.