Newbie here, my 5th loaf. I was wondering why the crust burst on the left side? (Next to the wheat stalks). – 500g flour (roughly half 12% flour and the other half 13% bc I ran out) – 325g water – 100g starter – 13g salt
Technique: – mix everything all at once – after 20 mins, start strech and folds every 30 mins 4 times. – let it rest until it had doubled in size (100%) – (I forgot to put my loaf in the fridge to make it ferment slower, I was aiming for a 50% increase but oh well) – Shape, bench rest 30 mins then final shape – put in banneton overnight, ~ 12h, then bake
ran001
It looks like it’s bursting from the design you’ve done, so maybe just expanding from the weak points from that.
Also try to score your bread more in the middle and less so far over to the side. You might find it expands more! Great job just the same!
amyrator
What temp do you bake at? Also how long do you leave the lid on the DO while baking?
3 Comments
Newbie here, my 5th loaf. I was wondering why the crust burst on the left side? (Next to the wheat stalks).
– 500g flour (roughly half 12% flour and the other half 13% bc I ran out)
– 325g water
– 100g starter
– 13g salt
Technique:
– mix everything all at once
– after 20 mins, start strech and folds every 30 mins 4 times.
– let it rest until it had doubled in size (100%)
– (I forgot to put my loaf in the fridge to make it ferment slower, I was aiming for a 50% increase but oh well)
– Shape, bench rest 30 mins then final shape
– put in banneton overnight, ~ 12h, then bake
It looks like it’s bursting from the design you’ve done, so maybe just expanding from the weak points from that.
Also try to score your bread more in the middle and less so far over to the side. You might find it expands more! Great job just the same!
What temp do you bake at? Also how long do you leave the lid on the DO while baking?