August 18, 2012 - 12:48pm
help with bread
Hello everyone
I am rather disappioted. I baked five laoves of bread today and the laoves all split. I used the same formula that i use everytime.same shaping technique and cannot undesrtand what happened. Would anyone like to suggest anty help and also possible solutions.
The formula I used was 500g 50/50 whole meal and white flour
starter 130 gr
water 300g
salt 8g.
mixing time was 4 hours proving at room temperature
and after scaling and shaping 4 hours at room temperature
here is some pictures i took to show
so sorry i cant upload oicures to the post sorry all but thank you in advance and i hope you may be able to help. bya albert
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Hi Albert,
Sorry to hear about your problem.
It is difficult to give an answer without seeing it, but split sounds like underproof.
Did you change flours / get a new batch recently? different flour might need an adjustment to the process...
Best Wishes,
Juergen
thanks Juergen
It was a new btch of flour, I tried so hard to upload the pictures on here maybe i do not understsnd the process. i could send you an email (private) maybe it will work then. I admith that i am a total nerd when it comes to technology.bye albert
If it dropped for this round of baking, the dough/loaves might not have proofed long enough.
Hello min oven
thank you. i must check the temperature. i did do it like i normally do in the kitchen overnight. I will pay attention to that maybe the temperature drppoed during the night.
so sorry that i cannot upload pictures on the site for some reason. I think it is me not knowing how to do it. i w2ill ask floyd to give me a tutorial on that again and post the photo.
You help is appreciated
bye
Albert
Here are Albert's photos.
I think the loaves were a bit underproofed.
Thanks,
Juergen
Helloo Juergen
/thank you very much for adding the photos. I will learn to do it some day. /i parreciate your commnet and advice. will pay attention to the proving next time. No use worrying to much nolw improve next time.
Bye
Albert
By cutting into the surface, scoring gives the expanding dough a pre-determined place to split open.
thank you, cant think how it happened. Mini Oven did not show a picture of the top , but i did score the bread. I will have to sit and think back what went wrong and improve next time, could be that the temperature dropped as you suggested. thank you for taking time to critique and make suggestions it helps to make me feel better