September 26, 2016 - 4:33am
Holes under crust issue
Hello all
I'm having issues with large irregular holes gathering just under the crust of my 70% hydration white boules.
This is usually only in the very middle of the loaf, the holes are more regularly spaced in the rest of the loaf. The loaves where mixed, bulk fermented, preshaped, rested, shaped and retarded for 16 hours then baked after coming back up to temperature.
Is this a degassing issue? I think this loaf could have done with a bit more proofing also.
Hope you guys can help!
Thanks, J
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Is the uneven temperature after retarding. When brought back to room temperature the outer part of the dough is warmer than the centre if not left long enough causing larger holes. If the retarding is done to the right timing it can be baked straight from the fridge. If it needs more time then making sure the dough is at even temperature before baking will help.
Could be this and / or shaping.
But really... This looks like a lovely loaf. I wouldn't be bothered by the holes I see in the photograph. Wouldn't have seen it as an issue. If only my issues turned out like that.
I think you are right in regards to loaf temperature.
When I infa red probe the temperature of the loaf before baking the centre is considerably colder than the outside however I have no answer to how I can control this.
My issue is that I retard in a commercial fridge which runs between 2 - 6°c of which I know is too cold for ideal retarding of loaves. This means it takes a long time to come back up to temperature and because the room temperature in my kitchen is at around 25° the outside becomes too warm too quickly and can over proof.
Thanks for your help, J
Is not retard straight away. It will carry on proofing for a while in the fridge. It may take a bit of trial and error to time this well but after shaping give it bench time before retarding so when you take it out it can be baked straight away rather than needing to give it bench time after retarding.
I'd take into consideration how much starter ive used and how far I've taken the bulk ferment. Obviously longer bench time if using less starter and/or a shorter bulk ferment and vice versa for more starter and a longer bulk ferment. While doing this trial and error you will produce nice breads but soon enough you'll know the dough and how long it needs.
EDIT: Another idea (I've seen this recommended in a book) is to wrap your banneton in a towel before placing in a plastic bag. Doesn't explain why this method is used in the book but my dough always comes out more risen this way for obvious reasons. This will help if your fridge is too cold. Except this way i'd give it less bench time.
I will look to use this method.
Hopefully I will be getting a retarder/ proofer soon so I just need to work through this temperature issue until then.
Cheers, J
Try baking straight from the refrigerator. If this is sourdough, then you might need to let the dough proof in the banneton for an hour before putting it in the refrigerator for this technique. If this is commercial yeast then I don't think the added time is needed. But the truth is, at 70% you will often get larger holes. Handling the dough less will often result in those holes being in the middle as well. But really, I wouldn't complain about that bread at all. If you don't like the holes at all, try kneading longer or using stronger flour.
Yes this is a 70% hydration sourdough.
Thanks for the advice I will try proofing before I retard and see how it goes. In regards to the crumb; I am after the big holes however my issue is that I have irregular ones around the crust rather than consistent holes throughout the whole loaf.
Thanks, J
It kind of looks like the temperature surrounding the loaf in the oven is different from the temperature of the material on which you're baking the loaf (there's got to be a simpler way to say that.) It looks like the bottom of the loaf isn't getting enough heat. How is your oven setup to bake these loaves?
Eric
I bake on non stick stainless steel patisserie trays inside my commercial combination oven. I allow to preheat at 250°c for 1 hour before loading. The trays are thin but retain heat however do not replicate the actions and effects of a proper hearth.
Thanks, J