beautiful loaves, but sometimes...

[oraklet]

i've been baking for about 5 years and, thanks not least to all the great advice on egullet, most of my loaves are quite pretty. beautiful crust, nice open crumb and all that. but still... sometimes, like, every fourth batch, the crumb feels as if there were a tiny amout of unbaked flour in it. it doesn't seem to depend on which flour i use, as i'll mostly use the same formula. i can't figure out exactly why, really. any ideas?

the formula is c. 15% durum wheat, 10% whole wheat and 75% "pizza" flour (12% protein). 70% hydration. method: folding; cool fermentation.

[jackal10]

Flour pickup from the bench?

Try using spray oil instead of flour during the folding steps

[KyleW]

I agree with jackal. Bench flour is a likely suspect.

[oraklet]

good suggestion; only thing is, i fold the dough in the bowl

[KyleW]

If you are not using bench flour to fold your dough, then perhaps it is a shaping issue. Maybe some days you are shaping your loaves a little more tightly than others? This would make it more difficult for heat to fully penetrate and leave some areas slightly underbaked.

[oraklet]

If you are not using bench flour to fold your dough, then perhaps it is a shaping issue. Maybe some days you are shaping your loaves a little more tightly than others? This would make it more difficult for heat to fully penetrate and leave some areas slightly underbaked.

←

that might be it... i'll try to be very careful next time (tonight) and see if it makes a difference. thanks a lot!