Hi, this is is my first post.
This is a sourdough bread, baked in a tin with lid(size 30 x 20 x 10 cm)
Is 2 kilogram of dough.
The recipe is a classic sourdough with 72% hiydratation, 15 % whole wheat , 2 % salt and 15% sourdough.
The process is kneading, bulk fermentation till 1,5x volumen, no folds during bulk fermentation, no preshape, just cutted, formed as a normal and retarded for 16/18 hours at 6 degrees in the tin with the lid.
Baked ad 250/240 degrees for about 80/90 minutes.
i make this recipe also for the house bread baked as a normal for loaf and no problem at all, but when It's baked in the tin with lid i get this strange hole at the top off the bread.
Sorry for my english, I Will appreciate if someone could help me to understand where is the error .
Thanks a lot!!!
The easy answer is over - as in developed. Use more dough - or proof a little less. Enjoy!
It could be that putting on the lid before chilling is problematic preventing the top of the loaf from cooling. The warm trapped air in the tin acting as insulation and allowing further fermentation under the loaf top. Try chilling without the lid and when the dough temp is lower, put the lid on.
Mini
Welcome to TFL! Very good first post.
You are putting 2000g of dough in your pan. I bake whole grain loaves and always use 1400g of dough in my same size covered Pullman. The less whole grains and more white flour the less dough you need.
I always let the dough in the pan rise out of the fridge until it’s within 3cm of the top then I place the well greased lid on and retard the loaf.
Preheat oven place cold pan , DO NOT TOUCH THE LID, in the oven. Remove the lid halfway through the bake and let finish.
I think the loaf is breaking because you aren’t greasing the lid enough . Also use less dough . Never touch the lid til the 1/2 way baked point. It should slide easily.
Hope this helps. 🙏c
The bread was baked at 480-460F for 80-90 mins?
And I meant to comment on that as well, I got sidetracked by the lid issue and weight of dough. There are several issues but the torn top is related to the lid/ lid removal / lubricating the lid .
The poster does say the topless bakes are fine so that’s another wrinkle .
For certain that baking temp unless it isn’t what they meant to type is off. I bake all my Pullman loaves at 375° 20- 25 min lid on/ 20- 25 min lid off. They are always at 205 ° or there about internal temperature.
Hoping poster posts back as there are several issues . c
I noticed the high temperature but not the time, which seems obvious on re-reading. Something is certainly off, either with the reporting or the equipment or the recipe or its ingredients.
Aside from questions about the reported baking conditions, the photo shows another loaf off to the left of the picture. It seems to a loaf baked in a non-lidded pan, and it's higher than the lidded loaf in the center. It's hard to see clearly but I can see some large cavities near the top. Those cavities look like the same phenomenon as the separated crust, only not as pronounced so they didn't lead to actual separation. This might indicate that something about the shaping technique is trapping gas bubbles near the top.
I think you are right and that was posted to show the successful topless next to the unsuccessful lidded bake.
I don’t do a traditional “ shaping” for my Pullman loaves. My dough is usually quite wet and I pat it out in a rectangle the length of my Pullman and using a pastry knife I roll it jelly roll fashion and pick up the long log and drop it into the prepared pan. I use wet fingers to pat it into the corners and smooth the top. Done.
There are a lot of unknown unknowns as my husband is fond of saying. We all await more information. 🙏
Right, and I'm suggesting that the "successful" loaf seems to show signs of the same kind of failure as the lidded one, just not as advanced.
There’s definitely more information needed. Will be an interesting topic. c