February 27, 2015 - 11:24pm
Baking problems - any advice?
Hi All,
It has been a while now that I have been baking sourdough bread. It is delicious. But I still have a lot to learn.
How I bake:
- Starter + Flour + Salt: knead for 10 minutes and I leave for about 5-6 hours at 15 degrees C
- Come back and almost doubled in size: I knead a second time put in a banneton to proof (3-4 hours)
- Turn the Banneton upside down and the dough comes out on a baking plate (cold) on baking paper
- Put in the oven at 240 degrees for the first 10 minutes and then turn it down to 195 for another 30 min
As you can see on the picture I have very uneven bubbles in the dough and the oven spring comes out of the sides and not through the scores on the top. There is even a big hole in the middle of the loaf.
I guess it all boils down to the fact that I do not use a pre-heated baking stone. Problem is that is is so difficult getting the bread on the baking stone in the oven.
Any other ideas?
Thanks!