First bulk rise on the counter yesterday, shaped it and put in the refrigerator for cold proof second rise. Preheated the oven this morning including a the pizza stone. Took the dough out of fridge and straight into the oven with steam. I was amazed how good the oven rise was, but unfortunately when I took a slice I saw that something went wrong 🙂
This is a yeast bread, the structure seems fine as well.
What could be the cause?
by aeonfast
22 Comments
That’s so picturesque… should be displayed in a museum!
Is that corn in there? Guessing the steam from the corn created a pocket.
Wait, you didn’t let it warm up, just dropped it cold? I was taught to always let it proof to room temp before baking.
The center would have taken a lot longer to heat up and the air to expand compared to the top, and the weight of the dough would compress te bottom to keep the same from happening there.
Doesn’t look like you split the top, wither, so harder for steam to escape.
Flying crust. Can be due to a couple of reasons, such as underproofing, gluten underdeveloped, overhydrated dough, shaping issue and so on.
The first picture looks like a dramatic plot twist with the bread being the true villain
Too much CO2 build up during second rise causing formation of big bubbles. Can be prevented by degassing.
Maybe add some scoring next time? Give that steam a place to vent from. I usually let the dough get to room temp before the bake so maybe that was an issue also.
Ngl first one looks bomb 😍
Why did you give the first picture aura?
Over proof
Did you score it? It doesn’t look as though you did, I don’t see any evidence of scoring. I would assume that’s your issue. The crumb structure looks as I would expect it to. You steamed it and kept the crust nice and soft so it would expand without tearing and then didn’t give the gasses anywhere to escape. That’s my guess…
This is basically what its like being a single guy looking for a good woman…
I bulk rise, cold proof, then shape and do second rise. I’m guessing since there was a long time since shaping a big bubble formed and never got shaped back out. Also not scoring it looks like it trapped that gas that normally would’ve just exploded out but it had already formed enough skin from the refrigerator to contain it.
It has to be a shaping issue. Crumb looks good, crust looks good. I don’t think scoring is necessary. Trying a better shaping method and if that doesn’t fix it, try changing something else in your preparations method
Your bread has the attic from jumanji in it….did you roll doubles?
Bread 👍🏻
This is why we score the dough.
I have no practical advice.
Fill the space with Nutella (or whatever you want) and just carry it around to munch on all day.
That first pic is cinematic!! Nice work
It’s half Gougere, how quaint 🥹
The fact that there are troubleshoots for this makes me truly appreciate bread. So easy to buy from store that you forget it is an art and there can be so many issues with making it.
You’ve got spiders in your attic! 🤣