Looking for feedback on the cause of this unexpected fail of my regular sourdough rye pullman loaf.... thanks
Overfermented. Classic, big vacancy from fallen crumb inside, dense and heavy just above the lower crust, Top crust still standing but indented a bit. Could also happen when too much yeast is giving a powerful rise too fast.
The makes perfect sense. My preferment sour did indeed sit for longer than usual and in a warmer environment.
No yeast in the dough. But as an experiment for this bake I gave it a couple of strong shots of steam at the start which I guess would produce a too fast rise as well. Usually I begin this loaf with the pullman pan cover on for 10-12 minutes, then finish uncovered.
Lesson learned.....thanks for the feedback.
Change in method (covering and steam) are likely reasons. If you have had success with this loaf in the past, suggest returning to formula and method.
My diagnosis is oven temp too high. Steam treatment is similar to too high oven temp in practical terms. Absence of cover also exposes the loaf to higher temp than otherwise would be the case.
Oh my god, looks like you stole a picture from my phone from a few weeks ago.
It was my first ever rye loaf, but I had the same conclusion that I overproofed! Recipe said it should double, and it did - but later successful bakes I only took to 50% increase and they were spot on.
Same formula as above.
Shorter pre-ferment, lower bake temp, pan cover on for the first 12 minutes.
That's a good looking loaf!
Looks beautiful, congrats!