Its a variation on the 'flying crust' or 'handbag'. To cut a long story short - 2 likely reasons. First is underproofing whereby your loaf hits the oven heat and a lot of gas is realeased but there is unsufficient gluten structure to contain it. As part of the remedy for this you may try a few more stretch and folds along the way. Is it a rye loaf? You will note that rye doesn't have the gluten that baker's flour has so the laof will need little more care. Make sure that the first bulk ferment is preceeded by the previously mentioned stretch and folds. Secondly, you allow sufficient time for the ferment/first proof. I keep remembering things so the other point is that I have done extra stretch and fold halfway through the bulk ferment, no problem. Perhaps a little degas before shaping stage in case you have trapped CO2 in there. Good luck.
My opinion (as I have had this happen to me on too many occasion I care to admit!) is to let it prove longer. I prove mine in baskets and in the summer 4 hours might be enough but in the winter 10 hours is better (although the bread has lost a bit of oompf in the oven bounce then). I hope that is helpful
This could be due to a shaping fault where large pockets of air are trapped in the dough during folding/rolling and the dough does not rejoin before baking. This can be due to drying of the surface of the dough during development/preferment or due to excess flour during shaping producing a similar effect. If the airpockets join up during baking you get the handbag/flying crust result or in your case where they have remained separate, the 'knuckle-duster' as Peter so aptly called it.
I make sourodugh at or above 75% hydration all the time, it is more tricky but the ferment is quicker. This looks like you have retarded the dough and then not let it ferment enough for the second rise. In fact the dough might have even been cold. I suggest you retard in bulk, then leave to warm the next day , when the dough is looking active, shape, then leave for a period in a banneton, then bake when ready,Use your finger to touch the dough when it is almost not pushing back it is ready.
Replies
Its a variation on the 'flying crust' or 'handbag'. To cut a long story short - 2 likely reasons. First is underproofing whereby your loaf hits the oven heat and a lot of gas is realeased but there is unsufficient gluten structure to contain it. As part of the remedy for this you may try a few more stretch and folds along the way. Is it a rye loaf? You will note that rye doesn't have the gluten that baker's flour has so the laof will need little more care. Make sure that the first bulk ferment is preceeded by the previously mentioned stretch and folds. Secondly, you allow sufficient time for the ferment/first proof. I keep remembering things so the other point is that I have done extra stretch and fold halfway through the bulk ferment, no problem. Perhaps a little degas before shaping stage in case you have trapped CO2 in there. Good luck.
PS Let's call this the 'Knuckleduster' loaf ; )
Using bread flour.
any suggestiona on wether to apply more strech and folding while kneading on the bulk fermentation stage or folding prior to placing in basket?
i do kneading every 30 min for 3 hrs and two rounds of folding and shapping
Jon, I did some editing of my reply. Also, is it rye?
Thanks! No, mostly white bread flour with a bit of whole wheat (90/10). 75% hydration
My opinion (as I have had this happen to me on too many occasion I care to admit!) is to let it prove longer. I prove mine in baskets and in the summer 4 hours might be enough but in the winter 10 hours is better (although the bread has lost a bit of oompf in the oven bounce then). I hope that is helpful
Jonny
Hello Jonthebaker,
This could be due to a shaping fault where large pockets of air are trapped in the dough during folding/rolling and the dough does not rejoin before baking. This can be due to drying of the surface of the dough during development/preferment or due to excess flour during shaping producing a similar effect. If the airpockets join up during baking you get the handbag/flying crust result or in your case where they have remained separate, the 'knuckle-duster' as Peter so aptly called it.
Good luck with your projects.
Farinam
How are you handling the dough when you shape? Are you using flour or water to shape?
Hi,
I make sourodugh at or above 75% hydration all the time, it is more tricky but the ferment is quicker. This looks like you have retarded the dough and then not let it ferment enough for the second rise. In fact the dough might have even been cold. I suggest you retard in bulk, then leave to warm the next day , when the dough is looking active, shape, then leave for a period in a banneton, then bake when ready,Use your finger to touch the dough when it is almost not pushing back it is ready.