I can't say I have ever seen this precise problem before, but the photo looks like the loaves burst on the bottom. This suggests that there was a weakness in the gluten sheath there, most likely where you sealed your seams when shaping.
The only other possibility of which I can think at the moment is that you proofed seam-side down on a wet surface. Or you are baking directly on a rack, and you have a steam source right below it.
Hmm, lots to think about... I do always throw some ice cubes onto the oven floor for some steam. Maybe that’s not a good method. I will try not doing that and also making sure my seams are tight.
If so, close spacing of loaves can lead to this situation because the temperature between the loaves is slightly lower. Not much, mind you, but enough that the crust doesn’t set quite as soon and remains softer and weaker while the rest of the crust hardens.
The other thing visible in the photograph is that your slashes are perpendicular to the long axis of the loaf. Make them nearly parallel to the long axis and they will allow for better expansion in a controlled fashion.
The bulges were facing in the same direction, ie not inwards towards each other. But the bigger bulge was on the side facing the other loaf, so there may be something there. I guess I could use a bigger baking sheet to spread them further apart.I’ll also try the slashes on the long axis as you suggest. Thanks!
uneven heating in oven, perhaps the loaves are too high and more heat under the loaves would help. Check to see if the lower element is working. Another possibility is that the loves went too early into the oven and could use a longer final proof. How is the oven set up? Settings?
Have you a photo of the bottoms and a cross section crumb shot?
I can't say I have ever seen this precise problem before, but the photo looks like the loaves burst on the bottom. This suggests that there was a weakness in the gluten sheath there, most likely where you sealed your seams when shaping.
The only other possibility of which I can think at the moment is that you proofed seam-side down on a wet surface. Or you are baking directly on a rack, and you have a steam source right below it.
David
Hmm, lots to think about... I do always throw some ice cubes onto the oven floor for some steam. Maybe that’s not a good method. I will try not doing that and also making sure my seams are tight.
If so, close spacing of loaves can lead to this situation because the temperature between the loaves is slightly lower. Not much, mind you, but enough that the crust doesn’t set quite as soon and remains softer and weaker while the rest of the crust hardens.
The other thing visible in the photograph is that your slashes are perpendicular to the long axis of the loaf. Make them nearly parallel to the long axis and they will allow for better expansion in a controlled fashion.
Paul
The bulges were facing in the same direction, ie not inwards towards each other. But the bigger bulge was on the side facing the other loaf, so there may be something there. I guess I could use a bigger baking sheet to spread them further apart. I’ll also try the slashes on the long axis as you suggest. Thanks!
uneven heating in oven, perhaps the loaves are too high and more heat under the loaves would help. Check to see if the lower element is working. Another possibility is that the loves went too early into the oven and could use a longer final proof. How is the oven set up? Settings?
Have you a photo of the bottoms and a cross section crumb shot?