omg...when I make batards (oblong/oval), I get a thin doughy layer on the bottom right above the crust. When I make boules (circle), I dont get that. What could I be doing wrong?!
It's so frustrating for me! I cant figure it out. I'm assuming it must have something to do with the seam on the batards. I shape just like the dude on the YouTube video from the perfect loaf (Maurizio?). I bake on a pizza steel preheated to 550F and then lowered to 450F to bake covered, then 400F uncovered (25 minutes for each phase). I have tried preheating the oven to a lower temp and it still does it.
Why are my batards like this?! Please help me, thank you!
after proofing?
Yeah i shape then flip upside down into a banneton so the bottom is up.
The shaping video I saw had two methods, one for slack sticky dough and one for fairly elastic dough. Which one did you use?
TomP
I typically use the first one as my dough is slack or in between. I suppose i should try using the second though!
Here is a different video on shaping. Emily Buehler is a fairly well-known name and has published a good book on baking bread. There is a series of videos at the link below, and one is on shaping. She demonstrates a baguette but you can use the same method for a batarde - just make it shorter and fatter.
https://vimeo.com/showcase/11553044
Her method is somewhat different from the one you watched. That's a tipoff that there is no one right or best way.
The only thing I'd suggest is lowering the water. Eventually you'll find a spot and it'll work out - till the starter changes! Enjoy!
When I see similar my normal cure is to bake for 5 or 10 minutes longer. Which should sort the gummy layer. Perhaps also 10 degrees cooler but 10 minutes longer.
Good luck!
-Jon
PS in the photo the bottom edge looks really dark. So, what you need to do for that is put a baking sheet on the shelf beneath your Dutch oven as well.