April 13, 2016 - 8:44pm
Same Batch, Same Oven, Same Time = Different Result?
Hi all, I'm hoping someone can help me out. I made a double batch of dough (5:3 flour:water, 2 parts bread flour:1 part whole wheat flour). I split it in half after the first rise to relax, shape, and proof. They were both in the same kind of baking pan in the same oven at the same time, but I got very different results along the score line (still trying to figure out how deep, etc to go with that, but that's another post). The oven is preheated to 450F and I drop it to 350F as I put in the bread. Middle rack, no convection.
Thanks for your thoughts.
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But my guess is that the cause lies in shaping and slashing. Based on that theory I'm guessing that the right loaf got a slash at more of an angle, and possibly also was sealed better in the bottom seam. Thus, the bloom from the cut went upwards instead of down-sideways which it often does for me when I get a bad slash (or underproof!). I can't tell from this photo, but it looks like the left loaf had an opening up down low on it's left side. Correct? If so I am pretty sure it has to do with shaping and slashing.
Most likely a shaping/scoring issue. Just a bit of inconsistency in technique. No biggie.
Cheers!
Trevor
of baking.
It all has to do with your kneading and shaping of the two dough mass's and the technique of the slash..depth and angle.