Today I attempted to make a large braided loaf!
I'm not sure weather it was because when I went to put it into the oven I discovered I'd left a roasting tin on the top shelf. This caused me to put the loaf on the lower shelf and I think it might have expanded into the top shelf and then oozed out the side. That being said, the braid didn't really show in the finished loaf?
I wonder whether it's just the wrong shape for a sour dough loaf really?
The thing is I am trying to make a sandwiches for work friendly kind of loaf and I find that sour dough has a tendency to 'spread' somewhat.
I also find that in a loaf tin my bread tends to me quite flat topped. Which is fine, it's just not the loaf I'm looking for.
I wonder if anyone out there has any ideas to help me achieve my goal, or any thoughts on today's shaping mishap? All input is much appreciated.
Here's my recipe, again it's adapted from Richard Bartinet's book 'Crust'
300g of 100% Hydration starter
900g of Strong white bread flour
100g Rye flour
I proved this overnight in the fridge for about 16 hours Then bought out to come to room temperature and to shape for about another 2 hours before going into the oven.
However as you can see from the next picture, this isn't a total disaster as the crumb is good and it is a 'sandwich freindly' size, even if it is a little uneaven.