Sourdough Bread Troubleshooting (Part 1)

[judec]

Sorry, let me clarify.  Its in the fridge for 10+ hours, out at 6 am, in oven anywhere from 8:30-9:30 am.  I wait til it feels rights...but you're leaning toward under proofed then.  I might have to get up even earlier tomorrow for this one loaf of bread.

←

Oh okay.. Your timing sounds similar to mine...

Lots of steam would probably keep it from bursting. Overnight loaves tend to form a skin so I do about 2 cups of boiling water on a preheated cast iron skillet filled with rocks.

A # slashing pattern would be great for expansion, too.

[gfron1]

Cool - thanks. I'll let you know how it goes.

[andiesenji]

I like to slash mine in a square. Similar to that shown on the boule

Here - scroll down a bit.

I like to run the slash along the spot where the "crowning" begins and sometimes that produces a "hat" effect that I think is quite attractive.

For the heavier breads, such as Struan, ryes, black breads, etc., I prefer the traditional three parallel slashes which date back to the monastery bakeries in the middle ages and refer to the Trinity.

[gfron1]

That did the trick! It was a very joyful 60th for our customer.

[judec]

That did the trick! It was a very joyful 60th for our customer.

←

Looks great. What did you use for scoring? The cuts looks so clean.

[Moderator note: This topic continues in Sourdough Bread Troubleshooting (Part 2)]

Edited June 22, 2013 by Mjx
Moderator note added. (log)