Humped Pain di Mei
Hi all - I used to have an account but wasn’t very active and tended to drop in when I needed something specific. Anyhow, as I’m sure a lot of people were want to do over the past year, I got back into making bread. Mainly boules, but I also picked up a Pullman pan with lid (took months to find one in stock last year!).
I’ve probably made a good dozen now - mostly with KA’s Beekeeper recipe [1]. The results have been fine, but all the loaves have been humped in the middle and don’t fully fill the pan when baked so I’m not getting a boxed end product.
I’d been tinkering with the recipe, but went back to the base recipe. I did do an overnight in the fridge for ~12 hours. I was even careful to shape uniformly and not press the ends. I let rise (~2 hrs) until loaf was evenly about an inch (maybe less) from the lip. Alas…
Any ideas? Try new yeast…let rise longer…let work longer to develop more gluten?