Okay, gurus of sourdough, what happened? Under proofed, not tight enough shaping, not enough degassing, what? This is a first for me! I love an open crumb but this is ridiculous!
You created an air pocket in the dough. The most obvious one was folding into the middle and not overlapping. I suppose the theory might still stand if you didn't overlap with the letter fold or you did overlap but had too much flour on the dough and it didn't seal.
Edit... Your theory might be right about not knocking out the big bubbles and you missed one big bubbles that got trapped.
I brush off the extra flour when I shape but it might not have been enough. And I was doing 5 loaves so I can't remember if I overlapped all sides really well. I might not have done a good job with the last pull over. What you are saying makes sense. Thanks!
It was like a carry on film and you still managed to make all those beautiful loaves. Not a simple recipe either. So one loaf went a tad awry. Look at all the rest! I'd be very proud of those. And here's me advising you when I could be learning a thing or two. I guess with all that hassle and goings on you didn't shape one loaf perfectly. I only bake when the atmosphere is perfect, concentrate on one loaf and it never looks as good as those.
Looks like a fairly common shaping mishap. You formed a tunnel when folding your dough, either by trapping air under the flap, or by using excessive amount of dusting flour.
Often referred to as a mouse hole, can be caused by to much bench flour or can be to much oil from the bulk fermentation receptacle, its just an area where the dough has not been able to be a homogenous mass something has allowed a separation that allows gas to accumulate a rupture and void. A real problem in sandwich breads, not really a problem for pull aparts or chunks for soups, it will still be good eating. This is not just sour dough exclusive
Hi All- I've been learning from this site for a while, but finally have joined in to ask for help all you experienced bakers. I, too, have the huge hole problem, the rest being a fairly tight crumb. I've been using Chad Robertson's Tartine technique and recipe. Per the above conversation, when I shape the loaves, the dough is quite sticky- really hard to think I'm trapping air pockets, and I try to use as little flour as possible along the way. I will say the bread tastes quite good, but some pieces have turned out more 'hole' than bread, I'm ashamed to say...
Folding inwards, into the middle, going round the dough. Am I correct?
And then pulled the dough on the counter to tight the skin.
You created an air pocket in the dough. The most obvious one was folding into the middle and not overlapping. I suppose the theory might still stand if you didn't overlap with the letter fold or you did overlap but had too much flour on the dough and it didn't seal.
Edit... Your theory might be right about not knocking out the big bubbles and you missed one big bubbles that got trapped.
I brush off the extra flour when I shape but it might not have been enough. And I was doing 5 loaves so I can't remember if I overlapped all sides really well. I might not have done a good job with the last pull over. What you are saying makes sense. Thanks!
The crumb around it looks good and the bread delicious. You can see the fold in the side cut. If anyone else has a better theory then please chime in.
Spread some butter around it :)
Enjoy! It looks like a nice healthy bread otherwise.
This particular loaf is the middle one of the bunch.
http://www.thefreshloaf.com/node/49180/multigrain-multiseed-sourdough
I thought you might want to see what it looked like on the outside.
It was like a carry on film and you still managed to make all those beautiful loaves. Not a simple recipe either. So one loaf went a tad awry. Look at all the rest! I'd be very proud of those. And here's me advising you when I could be learning a thing or two. I guess with all that hassle and goings on you didn't shape one loaf perfectly. I only bake when the atmosphere is perfect, concentrate on one loaf and it never looks as good as those.
Looks like a fairly common shaping mishap. You formed a tunnel when folding your dough, either by trapping air under the flap, or by using excessive amount of dusting flour.
Has anyone purposely stuck a straw or needle into a dough and pumped air into it to see what would happen? To make it hollow? While raw?
I suppose it would have to be filled and stretched slowly. ...just before baking.
Woah!! Not sure what happened there. The rest of the crumb looks good though. I think it may have just been a shaping thing.
Often referred to as a mouse hole, can be caused by to much bench flour or can be to much oil from the bulk fermentation receptacle, its just an area where the dough has not been able to be a homogenous mass something has allowed a separation that allows gas to accumulate a rupture and void. A real problem in sandwich breads, not really a problem for pull aparts or chunks for soups, it will still be good eating. This is not just sour dough exclusive
Kind regards Derek
Well, that and shaping with possibly too much flour.....but you can never trust the hemp out if the bag either;-)
Hi All- I've been learning from this site for a while, but finally have joined in to ask for help all you experienced bakers. I, too, have the huge hole problem, the rest being a fairly tight crumb. I've been using Chad Robertson's Tartine technique and recipe. Per the above conversation, when I shape the loaves, the dough is quite sticky- really hard to think I'm trapping air pockets, and I try to use as little flour as possible along the way. I will say the bread tastes quite good, but some pieces have turned out more 'hole' than bread, I'm ashamed to say...
Any thoughts as to what I'm doing wrong?