Your bread looks great and you got good oven spring, so good that it wasn't done expanding before the crust set. The pressure continues, though, and takes advantage of any weak spot. I think you'll find that by using more steam for the first 15 minutes or so, or covering the loaf to trap steam released from the dough itself, that the crust will remain pliable enough to allow for more controlled expansion.
Any chance we can see the crumb? We're silly that way!
I can't figure out how to add a pic to a "reply" or even more than one pic to an original post. I am using both my ipad and iphone, can you help ???? Thanks in advance!
If you'll look under the FAQ heading on the main menu bar, you'll find one devoted to posting photos. Images from Instagram and other photo storage sites are posted one way, but if you (like I) don't use them, there's another way to upload images to your own account, then post them from there. It begins with the little green tree icon you see on the window where you compose your post. If I can do it, then I'm sure you can, just keep an open mind, follow the guidance and be determined!
The problem with the bâtard is that the cuts were too much across the loaf. They need to be more parallel to the long axis and need to overlap. Look at the TFL Bread Scoring Tutorial in the Handbook. Scoring Bread: An updated tutorial
I don't know what you were trying to accomplish with the boule, so it's hard to "correct."
Scoring deeper is not the solution for either loaf.
Also, a top-down phote might be better to get a better view on those loaves.
And while it is true that we might buy/eat with our eyes, at the end of the day the cuts shouldn't affect taste too much - I bet its still great bread!
I made a second post with the top down look, I haven't been able to post two pics in the same post, nor can I figure out how to post a pic to a post. I use both the ipad and iphone, if you know how, I sure could use the help!
Your bread looks great and you got good oven spring, so good that it wasn't done expanding before the crust set. The pressure continues, though, and takes advantage of any weak spot. I think you'll find that by using more steam for the first 15 minutes or so, or covering the loaf to trap steam released from the dough itself, that the crust will remain pliable enough to allow for more controlled expansion.
Any chance we can see the crumb? We're silly that way!
Cathy
Cathy,
I can't figure out how to add a pic to a "reply" or even more than one pic to an original post. I am using both my ipad and iphone, can you help ???? Thanks in advance!
If you'll look under the FAQ heading on the main menu bar, you'll find one devoted to posting photos. Images from Instagram and other photo storage sites are posted one way, but if you (like I) don't use them, there's another way to upload images to your own account, then post them from there. It begins with the little green tree icon you see on the window where you compose your post. If I can do it, then I'm sure you can, just keep an open mind, follow the guidance and be determined!
We'll be watching and waiting... :)
Cathy
The problem with the bâtard is that the cuts were too much across the loaf. They need to be more parallel to the long axis and need to overlap. Look at the TFL Bread Scoring Tutorial in the Handbook. Scoring Bread: An updated tutorial
I don't know what you were trying to accomplish with the boule, so it's hard to "correct."
Scoring deeper is not the solution for either loaf.
Hope this helps.
David
Thanks for the tutorial info, I will check it out. I was trying to figure out why i had the partial bloom on the boule!
Also, a top-down phote might be better to get a better view on those loaves.
And while it is true that we might buy/eat with our eyes, at the end of the day the cuts shouldn't affect taste too much - I bet its still great bread!
-Gordon
Hi Gordon,
I made a second post with the top down look, I haven't been able to post two pics in the same post, nor can I figure out how to post a pic to a post. I use both the ipad and iphone, if you know how, I sure could use the help!