November 11, 2015 - 1:29pm
Misshapen Sourdough Loaf
I think the pic is self-explanatory. NOTE: I do not flatten the dough into a long rectangle and roll it into a cylindrical shape to put in the pan. I just shape it and place it in the pan without scoring it.
So, what's the solution?
Thanks!
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Score it.
It looks like an underproofed loaf. Try proofing longer.
-Brad
Scoring will help. Looks like you could of proofed it longer. Also might try steam during the first 10 or 15 minutes so that the crust doesn't set too quickly.
First thing I that sprang to mind Brad. Under proofed. Also needs scoring and try to get some steam into the oven. All will help. Trying to get some steam into the oven can prove tricky though but as Kathy pointed out if it crusts over too quickly the pressure building up inside the bread has to escape from somewhere and that is where scoring also helps like Maverick said.
while rising. Cover to prevent this or get the humidity up in the room.
In the oven, the bread took off but left the dried skin on the loaf as an island in the middle. The dough found a way to rise tearing along the edges where the pan kept the surface moist. Points or edges of least resistance.
Good advice here! I will try all in making adjustments.
Thanks to all you bakers!