Big holes at top of loaves
Hi there!
I know this can be a common problem, but I have been making this high hydration sourdough sandwich bread weekly for at least 1.5 years now, but lately every load has large holes in the top. I used to get some holes, but not like this.
The crumb at the bottom isn't dense, so I don't think it's under proofed.
I let it bulk ferment and then proof in the pan the same as I used to, i.e. I have markers on my bulk fermentation container and watch for it to double (I know some people say to go less than double, but after much trial and error it is what tends to work best for me -- at least, it used to).
Due to a shortage I have used less bread flour, but I have historically had success with AP and bread flour. I haven't changed flour brands.
Any thoughts? Could it be my starter somehow?
Thanks in advance!
Could it be my starter - yes - emphasis on could. A starter will change over time - but you have ingredient changes also. So ..... could be is the proper term. Enjoy!
I think I will do a few replenishing feeds to see if I can balance out the starter again. I usually keep it in the fridge and only feed it once every 2-3 weeks. I read somewhere that it might have gotten too acidic.
You could proof less and see what happens. Enjoy!
Has it always been that way? I think if there's more heat on top, the crust on top hardens before everything else and then separates as a whole. Have you tried using a baking stone? If you heat it up to slightly above the current baking temp and then lower the temp slightly below that after loading, that should even things out.
The part of the crust (just that, not the bread) that protrudes from the bread pan is darker, but otherwise it's perfectly uniform in colour. I use oil on my bench because of its high hydration level (85%) when shaping it and so the top naturally gets a bit darker.
But for all the time I have been baking it exactly this way, these big holes are a new problem.
Are you baking it while there's still some spring left in the dough?
The Laurel's Kitchen Bread Book says 'slightly overproofed bread made from rather slack dough will often collect a pocket of air just under the crust."
If your kitchen is a little warmer or your water is a little warmer maybe it's getting away from you?
If this seems like a possibility, I'd try baking it a little earlier and see what happens!