First, the bread may have been overproofed. That’s a fairly common symptom when final fermentation has been too long.
Second, there may not have been enough heat from below, so the bottom didn’t expand as much as the top.
Paul
Hi,
The slices look very flavourful and will make great pastrami sandwiches!
Have you ever tried the sourdough starter called clas?
These are Zoji bread machine bakes - 100% rye with 100% hydration.
Clas really helped lighten the bottoms.
Some of the bakes are complicated but you can use an amount of clas equal in weight to that of your starter -just adjust for the hydration of clas (190%).
Hope this helps!
Comments
First, the bread may have been overproofed. That’s a fairly common symptom when final fermentation has been too long.
Second, there may not have been enough heat from below, so the bottom didn’t expand as much as the top.
Paul
Hi,
The slices look very flavourful and will make great pastrami sandwiches!
Have you ever tried the sourdough starter called clas?
These are Zoji bread machine bakes - 100% rye with 100% hydration.
Clas really helped lighten the bottoms.
Some of the bakes are complicated but you can use an amount of clas equal in weight to that of your starter -just adjust for the hydration of clas (190%).
Hope this helps!