September 9, 2015 - 4:04am
What is the secret to the splits?
Question for all Ken Forkish followers: what can I do maximize the natural fissures (ears) associated with the FLOUR WATER SALT YEAST process?
I've had several boules come out of the dutch oven with practically no splits and others with spectacular ones. What makes the difference? Wondering if it is related to the number of folds applied and the strength of the dough.
Many thanks for any insights that you have!
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More flour on the table during the final shaping. The extra flour will keep the dough from fully "Healing" and will split better.
Maybe, Usually. Your Milage May Vary.
be minimized. Doing a lousy job of sealing the bottom also helps
Happy baking
Agreed. Over proofing leads to less oven spring. For a bigger blowout you could even under proof a little.
Excellent! I hadn't been flouring at all since doughs less with than 72.5% hydration don't stick to my counters. This will be very easy to try on the next loaves.
Thanks also for the tips on under proofing. Can't wait to try them!