Did you keep track of how much time passed before you took the lid off for each loaf?
Also, were all conditions the same for both loaves? Did you, for example, mix up a single batch of dough then bake one half after the other vs. both at the same time?
I didn't record times. (I don't really like relying on times, as they depend on too many factors).
One after the other. I don't have space in the oven for two DOs. :)
It's not a very interesting experiment, (to do it propperly I should have many smaller DOs and cooks a single batch removing the lids every 10ºC or so). However, I like having a reference of the radical effect of cooking my breads inside a closed DO.
Next I'm going to test several proportions of non wheat flours in the bread, so I suppose I'll leave all other parameters fixed to those which gave me the best results.
At 40ºC the bread is just barely getting warm. Opening the lid at that point would cause the crust to set before it has finished rising... as you found out. The second loaf looks great!
Did you keep track of how much time passed before you took the lid off for each loaf?
Also, were all conditions the same for both loaves? Did you, for example, mix up a single batch of dough then bake one half after the other vs. both at the same time?
I didn't record times. (I don't really like relying on times, as they depend on too many factors).
One after the other. I don't have space in the oven for two DOs. :)
It's not a very interesting experiment, (to do it propperly I should have many smaller DOs and cooks a single batch removing the lids every 10ºC or so). However, I like having a reference of the radical effect of cooking my breads inside a closed DO.
Next I'm going to test several proportions of non wheat flours in the bread, so I suppose I'll leave all other parameters fixed to those which gave me the best results.
At 40ºC the bread is just barely getting warm. Opening the lid at that point would cause the crust to set before it has finished rising... as you found out. The second loaf looks great!