Humped Pain di Mei
Hi all - I used to have an account but wasn’t very active and tended to drop in when I needed something specific. Anyhow, as I’m sure a lot of people were want to do over the past year, I got back into making bread. Mainly boules, but I also picked up a Pullman pan with lid (took months to find one in stock last year!).
I’ve probably made a good dozen now - mostly with KA’s Beekeeper recipe. The results have been fine, but all the loaves have been humped in the middle and don’t fully fill the pan when baked so I’m not getting a boxed end product.
I’d been tinkering with the recipe, but went back to the base recipe. I did do an overnight in the fridge for ~12 hours. I was even careful to shape uniformly and not press the ends. I let rise (~2 hrs) until loaf was evenly about an inch (maybe less) from the lip. Alas…
Any ideas? Try new yeast…let rise longer…let work longer to develop more gluten?