“voids” in my boules
Posted: 23 April 2008 10:37 AM   [ Ignore ]
Newbie
Rank
Total Posts:  4
Joined  2008-04-01

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,

Lizzy

Profile
 
 
Posted: 19 May 2008 12:21 PM   [ Ignore ]   [ # 1 ]
Newbie
Rank
Total Posts:  4
Joined  2008-04-01

Thank you for the replies.  Sorry I disappeared.  I’ve been baking a loaf about every 3 days, so I’ve made a bunch since I posted the question.  I knead with a KitchenAid so I’m not adding extra flour.  I’ve been concentrating on shaping techniques (I do flatten and dimple)—I really think I was folding those voids into the loaves—I was overdoing the shaping with the boules, stretching and turning way too long, while “squosing” too much under and up into the center of the dough from underneath, perhaps creating the void that way.  I am much quicker now and take more care that the bottom is well pinched intitaily before turing upright for a quick tightening and and final shaping.  I’ve pretty much eliminated the problem.  The last one to have surprise non-gas holes was a torpedo that I think I rushed, and didn’t pinch properly.  Trying to find the right balance between too much and too little dough play!  Thank again, guys!

Profile
 
 
   
  Back to top