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stephsugar badge: Pro Baker Group Member

Possible forming issue

Am working on perfecting a country French pain au levain. I've got a lot to learn. The last two loaves came out really tall and exploded on the bottom. I suspect it may be improper forming. Any thoughts?

http://www.flickr.com/photos/scrockerpics/5910016729/

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Tags: artisan, Boule forming, sourdough

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KAF_Frank
  • Reply by KAF_Frank on July 14, 2011 at 9:42 am
  • badge: King Arthur Baker

Hi Steph,
From only the exterior view of the loaves, I would say that they were under risen when they went into the oven. That is what caused the "blow out" on the side wall of the loaf. Frank @ KAF.

Joe.Boone
  • Reply by Joe.Boone on December 17, 2011 at 1:08 am
  • badge: Pro Baker Group Member

I couldn't help but notice how airy the crumb of your sour dough is in the photos. What did you do to achieve that?