2 weeks ago I made my first sourdough loaf and it came up wonky. Today I baked two loaves same issue.
ive made many yeasted breads and never had an issue. Am I right in thinking this is seam placement and is this more critical with sourdough. Any help or thoughts welcome
thank you
This kind of phenomena occurred me also when I started baking with sourdough. A cross cut picture would be very helpful here and also a description of the procedure with timings.
Happy baking, Joze
Many thanks for answering
recipe
800 white bread flour
100 wholemeal flour
200 starter 100%
600 water
12 grams salt
i mixed ingredients then left for 30 minutes
12 stretch n folds
rest 2 hours
6 stretch n folds
rest 2 hours
6 stretch nfolds
rest 60 mins
preshape
rest 60 minutes final shape and place in banettons and refrigerated overnight 12 hours
removed from fridge left on counter 2 hours
baked. 230 c 15 mins then 190 c 25 mins
other thing I always get is very large holes at the top of the loaf
it tastes wonderful but it be nice if I could cure the wonkyness and maybe the really large hikes at the top so that it looks nice as well