November 26, 2015 - 2:31pm
Loaf Blows Out The Side
I have a loaf I make that is similar to a Dakota Loaf...a sourdough, multigrain loaf with a variety of seeds that I bake as a free standing boule loaf.
My last two loaves have blow out the side, showing some ripping during the final rise, before baking.
My cuts don't seem to help as can be seen in the attached picture.
Is the problem in forming the loaf, or could it be the dough is too slack?
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It looks like it's falling apart before it gets risen & baked. Perhaps over proofed but more details are needed. Dakota loaf? there are several recipes about, which one? Flour and condition of the sd starter used, temp and fermenting info please. Salt?
Have you got a close up picture of the crumb from middle top to bottom?
Thank you for your reply, MiniOven!
I didn't think of photographing the crumb, but it was pretty uniform throughout.
>>>Dakota loaf?<<<
This is a multigrain loaf that I developed using a mixture of a ten grain, twelve grain and regular bread flour combined with a seed mixture.
I recently discovered on one of the Cooks Country programs, this type of bread was called a "Dakota Bread"
All ingredients would pass the freshness test, though I am not sure if I have the moisture content right, as the dough is a bit more slack that I feel comfortable working with, making forming the boule a bit challenging.
The "red flag" to me is the fact that it seems to begin to rip during the final proofing.
getting put together? It might help to develop the gluten in the bread and other fine flour first before adding soakers: hydrated seed and whole flours. Whole flours tend to speed up the fermenting process so be sure you get your dough salt in with the whole flour soakers. When you add the seeds and whole flours think Blanket effect wrapping, folding in layers of dough to combine.
Ripping could be lots of active enzymes or bran cutting the dough apart but every dough has a limit to how much punishment it can take. When you look at the assortment of flours, what kind of combination do you have? (%) Maybe some of the less glutinous flours could contribute to a roux.
Sourdough feel wetter with time so you might want to start out just a little bit stiffer with the dough than usual.
Check this thread out:
Hot off the press: http://www.thefreshloaf.com/comment/339168#comment-339168
Would you elaborate on the bolded terms as I am not sure what you mean, please. These are great insights!!
I've included my recipe for your comments and advice.
Thank you for your continuing interest!
Sourdough Multigrain Bread 1 ½ lbs
Oven baking preheat 425 then lower to 375 with steam
1 Cup water with (1 tsp malt)
1 Cup Sourdough Starter
4 tsp Canola Oil
4 tsp Brown Sugar
2 2/3 Cups White bread (high gluten) Flour Mix Flours before adding
1 1/3 Cup 12 Grain Flour
2 tsp Salt
1 TBS Yeast
Seeds
3 tsp gold flax
2 tsp poppy seeds
2 tsp sesame seeds
2 TBS sunflower seeds
2 tsp toasted wheat germ
1 tsp caraway
>>>It might help to develop the gluten in the bread and other fine flour
(fine flour is flour that has been milled and sieved, no visible flakes of bran can be seen)
first before adding soakers:
(soakers are where the seeds or coarse flours are soaked in water or milk to soften their sharp corners so they can't cut the gluten. also to let the thirsty seeds absorb moisture so they don't dry out the dough. Instead they contribute steam to expand the loaf as they bake. soakers are often done anywhere from half an hour to overnight)
hydrated seed and whole flours.
(In this case the wheat germ and seeds could use a soak. soak the flax, germ and caraway in some of the recipe water)
Whole flours tend to speed up the fermenting process so be sure you get your dough salt in with the whole flour soakers.
(this looks we need some whole flours to add salt to) (Is the 12 grain flour a whole flour? if so add the salt when mixing up this flour to soak.)
When you add the seeds and whole flours think Blanket effect wrapping,
(those are my words to make a visual picture of how to mix in the seeds a firmer dough can be spread out, seeds spread and rolled up. Then kneading lightly to blend.)
folding in layers of dough to combine. <<<<
I hope I'm making sense. I had two very interesting and expensive vaccinations today. I'm zonkered. Rabies (no I didn't go to a Vet) and Japanese Encephalitis.
as well as yeast. That would make for a very fast rise. What are the rising times used?
There is enough sourdough to easily raise the bread, and the same goes for the yeast, perhaps both is a bit too much. The combination is ripping the dough apart with time.
So it is essential to control the fermentation, the temperature of the room and dough. The dough recipe looks like it would be rising in about 45 minutes, shaped and given a final 30 to 45 minute final proof before hitting the oven.
Sorry to hear about the difficult after effects of the vaccines.
Thank you for the informative replies which should give me enough to experiment and make a few modifications.
I really appreciate your help and continued interest.
Will keep you posted.
Other than having urges to scratch my neck with my feet and pee on trees, I'm fine. :)