March 7, 2022 - 10:15am
Crumb whisperer needed, please
I am curious to have your opinion about this loaf..the crumb is much denser towards the top of the loaf, the loaf is rather flat and the ear is not very developed (compared to my usual loaves)...Is it over-proofed?
Thank you!
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Getting ears on a boule is more difficult than a batard. The compression at the top is from the scoring pattern that didn’t connect across the top. At least that is how I see it but others may have better analysis. The bread looks really good so job well done.
If you set the width of the photo to around 625 when it is inserted it will fill to the margins and be easier to view.
retard? What was it in and where in the fridge? Was it baged or wrapped? Was the dough sitting in a cold banneton at room temp or warmer before turning out of the basket? Is there a posibility that the top (later the bottom) was exposed to more heat before baking? Uneven proofing?
Gaelle I agree with MTLoaf (Don) on this, I think the loaf looks great and the fermentation does look good and not over fermented. I don’t see a lot of broken gluten strands. Since the scores didn’t connect at the center, there was resistance to expansion in that area leading to compression of the crumb there.
Benny