HI,
Can you help me determine why my rye bread is tearing? Are my scores too shallow or ?
The recipe I use makes perfect deli-rye. I bake them in a Romertopf oven. I get great oven spring and the bread is delicious. However, I continue to get tears in the loaves. While I know it does not affect the bread in any way, I like giving loaves to my friends and I am trying to get perfect looking loaves.
Help???
seam side dow? If seam side up, that might be the cause of your tearing so I would suggest you score deeper and try baking seam side down.
Thank You Danni3II3.
I am baking seam side down.
I will try scoring deeper next time. Thank You for your input.
A tad underproofed? This can lead to runaway oven spring.
Thanks, Lechem. Good handle considering the site. I tested it and it seemed fully proofed but I will keep a watchful eye on this next go..
I find judging final proofing the most difficult part of bread making. Often I stick the dough in the fridge, for this stage, overnight and it takes much of the guesswork away. I tell myself I'm doing it purely for flavour.
I pass this street regularly and couldn't resist a photo of this for my handle. In London City there are lots of names like this in accordance to the type of shops that used to be there way back.
P.s. whether it is proofing and/or scoring it might have the same effect. Scoring is also difficult as too shallow and it'll tear but too deep might spoil the integrity of the dough and you just get too much spreading. One trick is to place the dough in the banneton seam side down so when you turn it over the seam acts like a natural scoring. Just pop it in the oven and you get a rustic looking bread.
I'm just starting my sourdough journey, and I'm finding that I'm having the same issues: I'm getting some serious tearing along my loaves...
The crumb comes out delicious:
I never really had this issue when I was doing regular yeasted breads, thrown straight onto a 250ºC pizza stone... (note: I have only done the following recipe with a combo cooker, never pizza stone)
My recipe:
• 30% whole wheat
• 70% T630 spelt
• 10% rapeseed oil
• 50% water
• 16% spelt levain (1:1 whole spelt:water, matured for around 4 hours)
• 2% salt
1. Mix together all ingredients until no more flour bits are visible and let it sit for 30 minutes (the rushed-man's version of an autolyse)
2. do 3 stretch and folds, 30 minutes apart
3. let it rest until 2-2.5x in volume (around 8 hours in my kitchen)
4. dump onto bench, shape into a batard, pop into seasoned banneton (seam side up) and let it rest for 20 minutes
5. cover with a tea towel, wrap in a plastic bag and place in fridge over-night (I let this loaf sit in the fridge for 11 hours).
6. preheat oven to 260ºC with combo-cooker inside (let the "lid" of the combo cooker get above 150ºC)
7. invert loaf onto peel, score and slide into combo cooker lid
8. throw 4 ice cubes into the lid, cover, and cook for 20 minutes @ 250ºC
9. remove lid and finish at 220ºC (another 10 minutes)