my semolina loaves are in their final proofing stage and i tore the skin on one during the shaping. do i slash the loaf before putting it oven or not? anything i should do or should have done to correct the problem?
Login or Signup to add your comment.
I would just carry on as normal at this stage.
In terms of how to prevent the happening in the future, I can only suggest being less vigourous with the shaping. Or perhaps put the loaf aside to rest for 20minutes or so to relax and reshape.
Hope the loaves turn out well.
thanks for advice. I will be more careful with shaping next time.
With over 35 years as a qualified baker.
Many things can make this problem occur.
1: Cold air or draft has got to it, causing it to dry out a bit.
Try spraying with water. If it has a skin on it, does work if you let it sit for awhile.
Cutting the dough does hide the problem.
2: The dough could be undermixed
Not much you can do there once the dough has been taken and divided, moulded and proofed.
Could through back and mix through the next couple of doughs, if you have the time?
3: Your dough is to tight and moulded very tight.
4: Alot of bakers have the beleive a dough should finished at 20c or above for good results.
To me it's rubbish. Finish under 20c Best results 16c - 18c
If you get caught with the oven or some Wally on the phone, the dough won't get away from you.
5: Your proofer may have dry spots, steam not getting to that area, may have to move them around when
6: If you are proving the dough with just covers over it ( the old Italian way of making ding bread. )
Then cold drafts can be a problem. People walking in and out, leave the door open.
7: Too much Semolina can be absorbed by the dough, causing a skin problem. That I presume you
are dusting them or rolling the dough in Semolina?
I hope all of this helps.
Or Sign up with us.
by Graham, Maedi & You!
123 people online - 24,982 posts and counting!
© 2014 Artisan Baker