June 10, 2010 - 12:06pm
Separation of upper crust - What did I do wrong?
See image below. Did I allow it to proof too long, not enough?
previous loaf of same recipe came out fine, though I do recall slightly underproofing the final shaped loaf on that one.
This is a basic sourdough using a liquid starter (30%), bread flour, and water (68%), salt (2%). starter was 100% hydrated. There were 2 stretch and folds, before the final shaped proof, which was done in a banneton.
Oven preheated to 475 for an hour before baking, baking stone preheated along with it. Icecubes used to steam oven.
???Thanks in advance for your advice. (it does still taste good).
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Did you slash the loaf? Slashing goes a long way in preventing seperation.
Also, Two stretch and folds does sound a little low. The generic recipe calls for one mixing followed by 3 stretch and folds, I believe.
No, I did not slash. I'm terrified of doing so with this straight out of the banneton, for fear of it deflating.
Maybe more stretch and folds? After mixing the dough I:
allowed one hour proof, then stretch and fold.
Another one hour proof, then stretch and fold number 2,
then an approx 3-4 hour proof, then shaped into a boule,
then approx 3 hour proof, before into the oven.
Yep, you might want an extra stretch and fold in there.
But I still think slashing the dough will go a long way here. With a little practice, the loaf will bloom to an even greater height than what you now have, minus the gap.
How did you shape it? Sometimes I've gotten separations kind of like that if I don't deflate the dough enough during shaping.
You know, it's interesting b/c the recipe calls for care not to deflate when shaping, but I do think perhaps there was a large air bubble or two when I did shape it. Maybe I need to deflate it somewhat.
I did overcome my slash anxiety, and it worked beautifully. No separation of upper crust or hole. I could use a bit more oven spring, but I'll work on that.
Thanks again!