In this case, both factors were present. The bread was under-proofed (right around 58 degrees instead of 62) so I should have made a deeper cut when I docked it.
But I didn’t, and you can see how the bread contorted itself as it struggled to find room to expand.
So now it sports a Novocaine-induced chipmunk face---a loaf of bread that has had dental work. How about that ... a genuinely toothsome bread.
what's with the rings on that loaf?
ReplyDeleteYeah, I knew I probably should've said something, but I was feeling lazy. I proofed that loaf in an African-type basket---it had a solid weave with no gaps. I just floured it really good. That's what you're supposed to do, according to Silverton---use bread baskets (whatever they are) to proof your bread.
ReplyDelete-JJ
Hey, you got a great banneton there! Relief sale? I found a lovely proofing basket there too... can't wait.
ReplyDeleteMAC