All of my loaves have a lot of bubbles 😅 this loaf was over proofed in the BF stage. By the time I came home from work and put it in the proofing basket it was sticky but still baked well.
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1000g bread flour, 650g water, 200g active starter, and 20g salt.
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Woke up at 6am mixed together starter and water then flour.
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At 7am I added the salt and did 1 set stretch and fold.
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7:30 am another set of stretch and folds. (Second to last pic was before I left for work)
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Last pic is when I came home from work around 5-5:30. I shaped it, bench rest on counter, then proofing baskets.
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Then I baked the next day around 7pm. They baked nice! I just noticed my loaves have bubbles and some peoples loaves are really smooth on here when they bake.
by Resident-Dragonfly39
13 Comments
I believe they mean you made really good gluten.
idk what the bubbles mean lol. but she’s beautiful!
Something to do with moisture? I’ve found that when I don’t use ice I get little to no bubbles, but when I toss ice in the Dutch oven it makes the bubble blisters just like you have
That means it’s absolutely without a doubt ruined and you have to send it to me for proper disposal ☹️
These blisters on the surface are due to trapped gas and surface moisture interacting with the heat of the oven. You can get more by spraying your loaf surface with one of those water misters before baking. That’s what I do!
As I believe, it has something to do with the gas being trapped under the “skin” of the loaf due to a long fermentation *usually cold. This and a combination of a steam during the baking process. Like, if you have a higher hydration in your loaf and you bake it for longer with the lid on (like 35 mins lid on, 10 mins open)
It indicates that you have properly dried out the skin and after clearing the crust added enough vinegar to form a thick and strong pork crackling as seen here
Gorgeous loaf!! I am scared to try fancy designs🤷🏻♀️ (I think I am afraid it will affect the rise). That’s a beauty!
It means you go nom nom and crust gotta crunch crunch
Bubbles (blisters) on the crust are very good! Nice and crunchy. They make the bread look very appetizing too, at least to me.
This is the second time I’ve seen someone wait before adding salt. I’m VERY new to this and have been following a recipe from a sourdough book which adds the salt along with everything else. Whats the benefit? And how do you ensure the salt is evenly distributed when you’ve essentially already made dough?
I love the blisters on top
That’s a sexy loaf.