February 18, 2019 - 12:30pm
Not opening up!
Hey everyone!
i just started a new job (new starter, new flours, new oven)and I’m having a problem I’ve never had before. Basically my bread won’t open up in the oven. This bread was 20% ww, 80% high gluten bread flour and 80% hydration. I proofed it to 50% rise in 5.5 hours, shaped it and put it in the cooler overnight. I thought maybe I was over steaming it, took the steam down and same problem. Thought it was the whole wheat, changed it and same problem. Could be the starter, maybe too much acid in the levain?! Maybe the bread flour is too high in protein (14.5%)?! Anyone come across this? Please help!
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How did it look on the inside?
If it was proofed too warm or for too long, then it might have nowhere left to go. (Example: Make a fist. Now open your hand all the way. Now open your hand again, but without closing it first. Not much oven spring in that hand. ?)
Based on the picture you posted, it is still way over-steamed. Try cutting steam in half at least.
It does have what I'd call a bagel-y shiny boiled look to it. Is that what makes it look over-steamed?