I have just tried making Dan Lepard's no-knead sourdough and while the texture of the bread was great - slightly chewy and full of holes (sorry about the non-technical terms), the crust turned baggy pretty much straight away. I have not experienced this before - I have been following the Bourke Street Bakery recipe with no problems - and was wondering if anyone can shed some light on this.
Thanks.
Category:
Replies
May help us to define the question... Loose crust, crust with an air pocket...
Thanks,
Terri
HI Terri,
having problems uploading the photos. Help!
ilb
Also I think these are the latest instructions.... http://sourdough.com/forum/just-note-new-way-uploading-photos from Maedi -
I can't wait to see them !!! :)
Hi ilb,
The link that Millciti mentions is the correct way to upload photos. Edit your top post in this forum topic and the Photo field will appear underneath the text editor. Unfortunately this methos isn't supported for comments yet, but will be in the near future.
Currently for comments you must click the My Album link and upload a photo into your Gallery Album, then insert this image by clicking the Insert image button in the text editor, and pastings in the images address (which can be found by right clicking on an image).
If you send your photos in an email to me, I am also happy to upload them for you and insert them into your post.
[email protected]
Maedi
Sorry that it has taken so long for a response.
First a question - do you form your loaves then allow them to rise and then invert the loaves before baking?
What I think may be going on is probably related to how you prove your loaves, check out the following blog and see if it helps. http://sourdough.com/blog/sourdom/beginners-blog-proving
By the way your bread still looks pretty tasty!