I don't understand why this happened. I prepared the dough and baked it same as usual.
I didn't score deeply enough to break up the inner layers of the dough but the layers were torn so badly.
Any helps would be appreciated.
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I don't understand why this happened. I prepared the dough and baked it same as usual.
I didn't score deeply enough to break up the inner layers of the dough but the layers were torn so badly.
Any helps would be appreciated.
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It looks like you have major bursts there and, if so, that suggests UNDERproofing. Was the dough proofed at a lower temperature than normal? Is the yeast old or the leaven not active enough? Give us a bit more clue of your recipe and processes and we can - hopefully - be more helpful.
They look underproved.
(Or) Have you changed flour supply recently?
Thank you for your helps, Ruralidle and HVHB.
I have been thinking that my starter looks a little bit less active but I had no idea this is related to the bad bursting.
I will give more attention on the starter and try again.
Yes, I have changed to the flour which has less protein .
Yesterday I ordered previous flour.
And how about hydration ? My normal recipe was 400g of flour, 150g of starter ( 100% hydration ), 240g of water .
This time, I cut down the water to 220g to make a little stiffer dough for better shaping work.
Did less water influence fermentation process resulting in under proof ? ( I did give the dough same proofing time, 2 hours. )
Generally, if I recall correctly, the lower the hydration the longer proofing takes. Your initial hydration works out at 66.3% and after your revision is 62.1%. At that level you could have slowed proofing noticeably. I rarely use less than 65% hydration.
I have to agree with Ruralidle about too low an hydration. I have seen this often before and although underproofing does cause bursting as suggested, it also causes shape distortion and irregular bursting. Your loaves seem to have a good symetrical shape however and the bursting shown suggests too tight a dough. I too wouldn't use less than 65%, often as high as 75% with excellent results as long as the dough is adequately developed.