November 15, 2020 - 7:35am
Artisan bread - burst
Hello, I have been baking for a few months, so I am just beginner. It sometimes happen that a leaf burst at the bottom. Does someone have an idea which cause this? It is nicely visible in the photo above. Is that caused by wrong shaping, or could scoring be the issue?.
Thank you for your comments and advice.
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Judging by the dull crust - there's not enough steam, so the crust sets before the crumb fully expands and the loaf explodes at the weak spots.
from using a gas oven, or a convection oven, or top heat.
Suave is correct about the cause of what is sometimes called "bottom blow-out": The upper crust sets too soon. But a few things can factor into that, too.
Please describe your oven in detail, gas, electric, convection, at what point you used convection if any, where are the electric heating elements placed (top, bottom, back wall), and which heating elements (top, bottom, back wall) that you used.
If gas, did you use the/an upper flame/broiler? (Newer gas stoves sometimes have an upper gas-flame broiler.)
And please describe your steaming method in detail. And describe your baking vessel if you used one, and how you preheated it (ie, did you preheat the lid.)
You did get nice oven spring, and the gluten cloak (skin) looks good. So this is just a matter of tweaking the baking procedure. Scoring looks good.
Welcome to TFL! I hope you enjoy participating here.
First, very appreciate your comments, thank you very much!
I do not have dutch oven yet, so I use old electric oven and pour boiling water to the preheated bottom lid. I bake on the lid, which is preheated as well. However, it seems not be enough, as you descried. I think that the lid could cause the problem, otherwise bread tastes very good (haha, every "baker" says that).
Assume that dutch oven makes it a bit better, as I hope.