July 20, 2022 - 10:15am
proofing problem or scoring problem
Hello,
I have been lurking on The Fresh Loaf for awhile but have a problem I am hoping someone can diagnose for me.
I was trying to get better oven spring on my sourdough bakes by adding two coil folds in the same amount of time that I usually do four.
My dough was a blend of bread flour, rye flour, and spelt and was 76% hydration.
Is the second dome that broke through the score an indication of under or over proofing or was there a problem with the scoring?
Any help is greatly appreciated.
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I think the scoring is fine. The crust oolor says it is not over fermented. Me thinks the dough could have used some more final proofing time before scoring.
Thank you!
Yes under fermentation is likely given the shape of this loaf. However, one huge air bubble from trapped gas is also a possibility.
Benny
I don’t have a picture of the crumb to share as I gave the loaf to a friend. She did tell me the bread had a hole running through. I have added two pictures of the dough. The first was after the last coil fold. The second was taken about two hours later. I thought the dough had risen between 30% and 50%. I am not very good at gauging the volume. Should I have left it rise longer?
Based on the before and after photos, I would say that your dough has at least doubled. Not only is it somewhat higher, but it also covers twice the surface area.