Over the past few weeks I’ve made about 6 hearth breads, let’s say 3 each Basic Hearth and Heart of Wheat. All have tasted fantastic. The last few I’ve used a brotform (the willow basket from King Arthur) for the shaped rise. The problem I am having is that on the last 3 loaves I’ve had large voids in the loaf, they appear near the top center, just below the crust. The first time it happened the space was huge, we called it spelunkers’ bread.
My best guess was a shaping error, so I re-read the instructions on how to shape a boule and the next 2 were not as dramatic, but still there. I even made a ten-grain torpedo (using King Arthur Harvest Grain mix—it was pretty good though I may experiment with other mixes) and all was well until 2/3 through the loaf and there was a little void there as well. These aren’t like the kind of hole one would get from gas bubbles, the dough looks disconnected from itself. Still a shaping error, you think? Could it be from overrising?
If there is any other info I can provide re what I am and am not doing please ask. Basically I follow Rose’s instructions as close to the letter as I can get. One or two of these loaves was an overnight Slighty Sour version. Should I try without the brotform, though that doesn’t explain the torpedo’s void?
Thanks for help (I am having sooo much fun, I hate going to work!)
All the best,