October 10, 2023 - 6:55am
Crust speration from crumb
Hello, and good morning friends.
I had a fun successful day baking yesterday with admirable results. Followed by a meat loaf that came out of
the oven with a clear tuff skin akin to saran wrap, fail.
I have a question about an imperfection I never experienced before. Please direct your attention to the attached photo. You will notice that the thin crisp crust is separating from the body of the bread. My first thought was, a large fermentation bubble under the crust was the cause. However, on closer inspection I realized the same condition is evident on the other side. Any ideas what would cause this "minor" yet troubling imperfection. Thanks for your help.
Best regards,
Will Falzon.
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Will, I noticed the separations but the loaves looked so lovely I didn't say anything. I think they're nothing to worry about unless they keep happening. I've gotten them once in a while, not often. I do think they are air bubbles, maybe smaller ones that have merged into bigger ones, that they started during shaping, and it might be related to the dough properties - you said it wasn't very tacky, so maybe it didn't quite stick to itself in a few places during shaping, or maybe you just didn't notice excess gas collecting as you formed the loaf..
TomP
Please describe the bake.
Preheat temp and time?
Bake temp and time?
Oven type? Convection yes/no? Which rack in the oven?
Stone or baking screen or sheet pan?
Steam or no steam?
Other oven or baking comments to note?
Just a thought...
What's its hydration? How long and at what temp was it baked?
Yippee
Yes. Thanks.
The oven was too hot.
Bottom rack on a steel
Preheat to 550°F
Lower temp to 425
Add 1/3 cup boiling water to the steaming tray at the bottom of the oven.
I believe this loaf came in at 70% hydration
Electric oven static bake..
One observation, the loaf took longer than the prescribed time to brown to my liking.
Internal temperature 195°F.
I will revisit this bread which already turned out very good. With a more reasonable baking process.
Thank you both for taking the time to help.
Kind regards,
Will F