March 12, 2016 - 8:50pm
exploding sour dough rye loaf
My loaves are coming out tastier, nice crust. I have been scoring the tops. I even use a proofing basket to control the shape. My problem is that out of the oven the loaf splits and separates along a seam were the loaf starts at the bottom, right across one end to the other. I can send you pictures. Don't know what's wrong. It looks like the loaf exploded and the top is trying to leave the base. Bill
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Devil's in the details... Doesn't look like much rye to wheat, no biggie, still looks good and can still slice it.
Did you cover the dough surface while in the basket? Ambient humidity?
Looks a lot like the dough crust set before the spring was done springing forcing it to rise and open in the weakest spot. Dry surface? Steam? How deep and how soon was the loaf scored before hitting the ? heat?
Under a cloche or something of that ilk - looks like the crust is setting before the dough has finished springing, and hence the tear. Agree with Mini Oven that it could also be a shaping & scoring issue as well, as loaves will burst at the weakest point. The purpose of the scoring is to allow the loaf to expand in a controlled manner in exactly the direction you want it.
If you don't already have a clay baker I'd really recommend one - especially if your oven is vented and therefore you can't steam - but otherwise you can improvise with a stock pot inverted over a baking sheet.
The gremlins duplicated my post...
Agree with what the others have said. In addition, make sure the seam is pinched tight and is right on the bottom of the loaf, not on the side (says the voice of experience).
I covered the loaf with a damp cloth in a warm room. Scored just before putting in the oven, that had a pan of water in it. Also preheated to 450. I did the first proof for 4 hours and the second in the basket for 45 min. I will try proofing longer. I do bake on a pizza stone, which is also preheating in the over. I understand what you are telling me, the top is setting up prior to the spring. I am researching a clouche. But am leery based on the reviews on Amazon saying they are made off shore and may contain lead. I just came across this one...they claim it's made in the US http://www.kingarthurflour.com/shop/items/long-covered-baker So I'll try longer proofing, lower oven temp/verify oven temp. If I get the same result I'll shoot for the clay baker.
Ok, so this time. Wetter dough, first proof was 12 hours, very bubbly dough. Reworked the dough shaped into proofing basket for 1 hour. Oven preheated to 500, loaf slashed with razor before baking. Oven turned down to 475, baked for 30 minutes. Bread was heavier, definitely sour, a little darker than before. Will cut back on proofing time a bit and drop temp a bit. But no explosions this time.