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!!!
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Based on the crumb of your loaf, I’d say it is over fermented/over proofed. The crumb in most of that slice is nicely open, but then there is a large gap just under the crust. We see this combination typically when the dough has over fermented. The gluten at this point is weakened and can no longer withstand the forces of stretching during baking as the water bakes off producing gas/steam and the gases expand as they heat.
So to improve it, you’ll want to reduce the time that the dough is fermenting and bake sooner.
Benny