November 25, 2015 - 6:08pm
Pics inside, would like your expertise
Hey guys,
made some tartine bread, alas this one was messed up. Is this under proof? While it was rising and the finger pokes started coming back slowly, i turned on the oven and in 40 min it went. it still seemed to slowly bounce back right before the oven. Please let me know your ideas, as i do not want this happening again.
All the best
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It doesn't look underproofed. It might help to degas the dough more when you're shaping. Watch out especially for the larger air pockets.
Interesting, I've paid no attention to the gas formation during the shaping stage. I find that my bulk goes well, as I do 5-6 folds, which seems to redistribute everything nicely. I will be more careful next time. Could perhaps my final proof temp of 80 be at fault as well? Should I reduce that to a counter proof at 72 degrees? Perhaps that will stall the crazy activity slightly, as well? I fear degassing it to much, as I've worked hard to build it up.
It's possible that you folded-in some big air bubbles when you pre-shaped and then shaped your loaf. Especially if you had some flour on the dough, it would not adhere in the folds and might leave the very large air pockets. The interesting distribution of the large holes suggests to me that it's not a proofing anomaly, since I think that should have the same effect throughout the dough.
Alright, so the main point is that I have to be more careful in shaping! Thank you!