Why does my bread have such big love handles?
This in the recipe which I added an extra 1/2 or maybe more flour than the recipe called for. I thought it was too wet.
http://www.agardenforthehouse.com/2015/03/sourdough-sandwich-loaf/
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I’m not sure about the handles. Maybe over proofed?
But you’ve done a great job with the crumb. Think you are very close to nailing this one. Great job!
Dan
Not surprising if the dough was very wet...the weight of the dough above the rim forces the dough to spread out, rather than going up. Probably a tighter shaping might prevent this.
I was think over proof a bit also. This is my 3rd bake with this recipe. The first one was way over proofed at 4hrs and the top come out flat.
The second bake was proofed for 2 1/2 hrs and the crumb and pretty small holes so I think it saw under proofed.
The bake it was proofed 3 hrs 15 minutes and you see what I got.
Next bake I'll try 3 hrs and see what happens.
The good is, all 3 bakes taste good and none of it is wasted. I have eaten all that I've made. :)
Thanks for your comments, there always appreciated.
RichieRich
maybe you could put a little less dough in the bake form so that the final proofed dome is above the rim. I know this will give a smaller loaf overall but would perhaps stop the “love handles” from happening
Leslie
pan too small. (maybe)
too long a proof. (most likely)
a darker pan perhaps for more even browning of lower crust or drop the shelf down a notch. Coverering the loaf when it looks brown enough might let the lower half catch up to the top. The crumb says it was hotter above the baking loaf than under it.
or try tipping the loaf out of the pan toward the end of the bake (or naked on the rack cure) to darken the lower crust (shiny pan reflecting heat away from the loaf syndrome). If you tell us it was a dark pan, then drop the shelf down two notches. Doing good, just play around a bit.
Up to you to explore/ experiment a little bit and get in touch with your "inner crumb." :)
It's happened to me too. Sometimes I forget that I have bread proofing and it goes a bit too long before baking. After a while you just learn when it's ready to bake by sight. My rule of thumb is when it is 3/4-inch over the rim of the pan. Bread, after all, is a living thing and recipes are only guidelines. Experience is more important. No big deal. It still tastes great. Not every loaf has to be perfect. It's why we bake bread at home and not in the grocery store.
Yes, probably overproofed. When you put it in the oven the centre of the dome (when viewed from the side) should be about 1" above the rim of the pan. Also, the hydration might be a little high to develop enough tension to hold it's shape. With those two factors, the bit above the top of the pan can't hold itself up in the heat of the oven.
The crumb looks lovely!
Probably overproofed, but a taller tin would have solved the muffin top.
Lance