The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Weird SD bread crust...Why??

SunnyGail's picture
SunnyGail

Weird SD bread crust...Why??

Hi everyone,

 

I just made the Bread Code's SD bread and ended up with a crust that is a bit unusual on my 2 loaves: it's as if it had been torn, or ripped, I don't know how to explain...

Does anybody have a clue about what happened?

 

I think my dough was on the under-proofed side as I was so afraid of the fermentation going crazy because of the heat and humidity that I chose deliberately to keep the bulk on the short side (25% in my aliquot jar) - I also used only 100g of starter...

 

Here is the recipe:

https://blog.the-bread-code.io/recipe/2020/12/22/the-last-sourdough-recipe.html

 

·        800g Strong white bread flour 1847 Stone Milling / Organic

·        200g whole wheat flour / Speerville organic

·        675g Water

·        100g active sourdough starter  /10% / 100% Whole rye flour – Fed twice the day before

·        22g salt (about 2%)

 

Autolyse 1h RT 24° (instead of overnight)

Mix and rest 15mn

Kneading

4h Bulk at 25° / 3 coil folds / / Until vol*25%

Shaping / Vol 30-40%

1h proofing at 25° then fridge at 4° for 18h (vol only 50-60% in the morning before baking)

Baked in a Dutch oven at 240°C for 25 mn with the lid on / then 15 mn without lid at 230°C

 

Thanks a lot in advance for any thoughts and advice!

 

Gaëlle

jl's picture
jl

I think my dough was on the under-proofed side

SunnyGail's picture
SunnyGail

Thanks, Jl...Do you happen to know why the crumb tears like that when under-proofed?