Hi. Could anybody tell me what the core temperature of the sourdough should be just before baking?
We retard sourdough overnight after shaping, then bake off in the morning. The retarder stays at 4 degree Celsius until a few hours before baking. A few hours before baking, the prover kicks off, and the temperature of the retarder-prover gradually goes up. It's set to be 28 degrees just before baking.
When I stick a thermometer into the sourdough just before baking, I realise that the internal temperature of the sourdough is sitting anywhere between 10 degrees and 14 degrees. I'm thinking that this is too cold, and hence we've been having problems with large blow out holes on the bottom of loaves.
I could be wrong, but we've done so many different experiments to identify the cause of the holes, to no avail.
If anybody could kindly tell me what the core temperature of the sourdough after retarding but before baking, that'd be great. Also, if you could suggest any different ways of retarding sourdoughs, I'd appreciate that too.