Hey!!
So right now I am baking 100 breads a week. But as of late I have been having issues with my breads opening up.
I will attach a photo below.
When I shape and place in banneton or basket they seem secure and then when I go to bake or put in the fridge I find that many have opened.
I have switched my shaping from stitching to just rolling and tucking both ways and then sealing the seems.
I know that this is not normal and I don’t know what I am doing wrong. Is it the dough or my shaping?
Image
this picture is of the bread after it’s overnight ferment.
help appreciated =)
Anyone?
Have you tried leaving the shaped loaves to rest, seam side down, on the bench for a few minutes before loading them in bannetons? That might give the seams a chance to bond more tightly before experiencing the expansion of fermentation.
Paul
I have tried this. Thank you.
minutes bench time and then shape it again before putting it in the basket. I didn’t have the problem you are experiencing but it seemed to keep the bread from spreading when knocked out of the banneton.
Can you tell us a bit more, What sort of dough is it that you are having problems with? the picture clearly shows that the dough layers are separate, looks like like 5 or six layers or folds. You say you have switched your shaping method, was the previous method giving a good result? The dough in the picture doesn't look particularly smooth. Perhaps a few more pictures of different stages of your process might help too. 100 loaves a week isnt a bad output for home.
Kind regards Derek
it does does look like torn gluten strands. Was the gluten not sufficiently developed before the bulk fermentation?