Hi all,
I have been encountering the same result for the last weeks. The Sourdough boules have huge holes on the top part of the bread. I am not sure if I should degaz a bit more the boule before shapping and proof it. Or maybe no proof enough?? The bread is a 78% hydratation with 80/20 White/Rye with overnight fermentation.
Thanks for your ideas on possible rootcauses!
Sergmart
Shaping and/or underactive starter.
Please talk (or write) us through your starter maintenance, levain build and recipe method.
giant gapping holes are usually caused by tears. The location of the holes, along the crust, is also an indication of tears.
The San Francisco Baking Institute has a good you tube video on shaping. The guy explains the technique while demonstrating, then shows the movements from a couple of angles. I found it very helpfu.
https://m.youtube.com/watch?v=vEG1BjWroT0
Thanks for your replies, it has to be shaping! Great video!!
I have just started a new batch to practice my skills. This is an overnight, will post the results tomorrow for you.