March 6, 2024 - 9:11am
Loaf Rupturing on Bottom
I'm having some issues lately with my sourdough, primarily after going to an overnight cold proof in the fridge. My loafs are splitting and rupturing on the bottoms. I'm scoring the bread about 1/2" deep on the top, but as you can see in the attached images, it's not really earing, but rather the energy is going out the bottom. I am closing the seam tightly on the bottom, but it seems that this might be where it's tearing. I didn't have this problem when I wasn't doing the cold proof. My process:
- Fold stretch x 3
- Proof
- Shape loaf and place into banneton (stretch top tightly, close seams firmly on bottom, seams go into banneton facing up)
- Allow to proof a short time longer
- Place into fridge on top shelf for 12-16 hours
- Place loaf on parchment paper and score top
- Bake and steam on stone at 485F for 12 minutes
- Remove paper and bake remaining time at 425F
Any thoughts would be appreciated.
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Your TFL bread friends will likely want to see the interior of the cut bread before making any diagnoses.
If you do a search on blowouts, you may find the cause.
What I have gleaned is:
The crust is setting faster on the top than the bottom, so the blowout occurs on the softer bottom. This can be caused by manner of oven heat (bottom element, top element), whether a fan is used, how much steam there is, whether more than one loaf is baked at a time, and how long the stone was preheated & to what temperature. It is suggested, when you have this problem, to heat the stone to 10° hotter than baking temp.
However, since your problem occurs only with an overnight cold proofing, the problem may be in the proofing itself. Dough stored in the fridge can dry out somewhat which makes the top skin set quicker during baking than the more protected bottom, or the dough is slightly underproofed. Most posts say leave the dough for 1-2 hrs at room temp before refrigerating to ensure adequate proofing. Some suggest letting the dough come to room temp before baking.
So, these are general suggestions I've gathered from reading. Hope you can pick & choose what might help.
I don't think it's the proofing. I think the seam just didn't get joined together thoroughly enough. That can happen if the dough was on the dry side, and also there will be a drying out tendency during refrigeration which can promote separation.
That would be the easiest fix for next time.