"Blowouts" in wood oven, not in dutch oven
Hello - Long time lurker, first time poster...
I normally cook my loaves in my kitchen oven, inside of a dutch oven at 450-475.
I've only tried doing them in the wood oven a few times, and a couple of those times I've produced some strange outcomes, as you'll see in the photos. Is it possible the uneven temperature inside my wood oven causes this?
I brought the oven to 550, let the coals burn out spread on the oven floor, and then cleaned them out about 30 minutes before bake. I think (wish I could remember for sure) that the blowouts happened on the back side of both loaves, where the temp may have been hotter since the fire was back there for a couple hours earlier.
Yesterday's dutch oven bake:
Today's WFO bake
Oven spring was still decent.
Comments on some of the other variables that came to mind, besides the temperature described earlier:
1) Shaping process. If anything I felt like my technique was more on point today.
2) Slashes. These were the same in both cases. One loaf with a square, and the other with three lines.
3) The load is different. For dutch oven the loaves get flipped over onto parchment paper that gets placed into the dutch oven. The WFO had me flipping the loaves onto a floured peel and sliding them in. Maybe something about that weakens once side even more than the slashes, so this becomes the new expansion place?
4) Proof. Today my loaves were proofing a lot slower since the temp dropped a bit. I gave them the time they needed though, mostly once they were shaped.
Thanks for reading!