hello!
i’m new-ish to sourdough baking, this is my second loaf - i made a loaf three years ago but after that kind of stopped. now with all of the quarantine baking going on i’m getting back into it. i just made this loaf but have a couple of questions:
1. The bottom of the loaf didn’t bake flat. It kind of ended up rounded at the bottom edges. It’s a little difficult to tell but it kind of looks more like a slight ufo rather than the bottom being just flat.
2. There are two large air pockets.
hoping you guys can help! thanks in advance!
ps - i didn’t have a lame to score and tried to hack it with a knife. i will be getting a lame soon :)
The large air pockets are probably due to shaping since the rest of your loaf looks great! And my loaves have the same curves at the bottom.
thanks danni, i was wondering it it was a question of over/underproofing. hopefully my next bake will be better shaped :)
I agree with Danni, a bit of degassing while shaping would help reduce those large bubbles. The crumb does look good.
Benny