The surface of my bread doesn't look even after I finished proofing it and there's a "whole" or "depression" in the middle. Does it indicate I didn't shape it correctly?
It's a sourdough bread with white flour and ~70% hydration.
thanks for your reply. I did the finger test and it sprang back slowly and left an indentation, so it might have been over fermented. thanks for your help!
That was fine I think. It didn't deflate when I scored it. But I think it looks a bit flat, not that much oven spring. Here's what the result looks like:
As already stated the part of your concern is going to be the base of the loaf, what you see is the seam coming undone a bit during the expansion.
To me if the picture is when its ready for decanting from the Banneton and scoring and into the oven then it seems to be a bit short on mass , it should just about fill the Banneton, how much dough weight is there.
It was my thoughts that it was small dough for the size of banneton , correct size will help with the end result its like trying to wear clothes that are either to big or to small , just not going to look as good as if its the perfect fit.
If that is after proofing, is way over proofed and or fermented. Enjoy!
thanks for your reply. I did the finger test and it sprang back slowly and left an indentation, so it might have been over fermented. thanks for your help!
The part showing doesn't matter too much as it ends up being the bottom of the loaf. What happened when you inverted the loaf for baking and slashed?
That was fine I think. It didn't deflate when I scored it. But I think it looks a bit flat, not that much oven spring. Here's what the result looks like:
IMHO for 70% hydration, it's a beautiful loaf. Maybe the crust could be a little darker.
As already stated the part of your concern is going to be the base of the loaf, what you see is the seam coming undone a bit during the expansion.
To me if the picture is when its ready for decanting from the Banneton and scoring and into the oven then it seems to be a bit short on mass , it should just about fill the Banneton, how much dough weight is there.
regards Derek
it's 500g of dough in a 10in banneton. I think the banneton is too big for this dough. I believe it'd be more appropriate for 750g of dough.
I wasn't too concerned with the appearance per se, but thought it was a sign of some mistake during fermentation, proofing or shaping.
It was my thoughts that it was small dough for the size of banneton , correct size will help with the end result its like trying to wear clothes that are either to big or to small , just not going to look as good as if its the perfect fit.