Newbie baker here....tried baking a couple boules this week, and each time I was unsuccessful getting the seam on the bottom to seal shut. So after placing the shaped boule in a floured basket upside-down to rise, the seam gradually opened up. I kept an eye on it and attempted to re-seal over the course of the rise, but it didn't really help. I've watched a couple videos including the one on this site, but they focus more on how to ensure surface tension and not so much on how to ensure that seam stays shut. Any tips?? Thanks bakers! ?
I've had same/similar problems when using too much flour on the counter top when shaping the dough. I also stopped oiling the bowl in which I did the bulk ferment,
Im no pro/expert and still not consistently happy with mine, but noticed and have read a few things.
Too much flour or dough is too dry. However, the dough should be relatively relaxed by the end of proofing and you should be able to carefully pinch it back before turning over.
Hi all --- you were right. It was too dry. I tried again this weekend with dough that was more sticky, and it worked perfectly. Thanks for the feedback!