Recently, began using a natural sourdough yeast leavening.
This form has a delightful flavor without the tartness I've found using instant yeast to create a starter.
The last several batches have risen out the pan and appears to split on one side.
My oven is preheated to 350 degrees before the bread is baked.
Attached are several pictures showing the baked bread.
Any suggestions on what causes this strange rising?
Crusted over too quickly so escaping air took the easiest route and found the weakest spot. Scoring and steaming will help.
Will try scoring, next batch. Thank you!
That looks fairly normal to me the tear is where the loaf has expanded above the edge of the pan, it is relatively even it has not exploded just a stretch mark really, pretty good for whole wheat! you can see the original size of the loaf on the crust and you can see The amount that it has risen.
Regards Derek
Thank you Derek for your input. The crumb is good and the texture is great for this batch.
in my experience , sometimes an indication of a too dry mix that results in a dry dough , too dry for tin-pan formed sandwich baking.
Floppy , are you mixing a dry dough that you try to wet up a bit , or a wet dough that you flour heavily to try and firm it up a bit ?
I don't see lack of scoring and steaming as the problems here , dryness and lack of elasticity in the dough surface are . Also , the placement of the seam may be a minor contributing factor .
Have you tried lightly oiling the dough before placing it in the tin pan and kept tin covered with it rises ?
Thank you for your response.
I thought the dough a bit wet as it was somewhat sticky when removed from the Bosh Mixer.
Previously, used hot water in drip pan to create steam, similar results.
whilst still in the revolving mixer , by hand , gradually sprinkle with a dusting of white flour until the dough pulls away from the sides of the bowl . Turn that dough ball out into a lightly oiled glass bowl , and gripping the bowl well in both hands , spin and toss it until the ball is fully oiled . Cover with a lid and leave it to rise .
When it has risen well , knead again , in the bowl , with a light oiling , spin and toss , and drop into the baking tin.
You might like to look at some of the posts by Natyam / Yogi he is baking for a Hindu Monastery and uses wholemeal flour exclusively and has done for some time his latest batches of bread are really good
I'll second the recommendations to make sure you have enough steam, and to score your loaves.
The other thing that will cause loaves to burst like this is being a bit under proofed (but I think the steam and esp. the scoring should take care of you).
process? Are you including a soaker, where the flour (and perhaps salt) is allowed to absorb the recipe water several hours before adding the rest of the ingredients?