3

When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the dough isn't sticking to itself as much as it should. I'm using a sourdough starter and white bread flour at about 70% hydration, and I proof the bread after a 6 hour bulk ferment with folds every half hour.

This doesn't seem to affect the final bread, but I'm wondering if there's some way to avoid it?

Here are a few photos of what is happening:

underside of bread 1

underside of bread 2

Your Answer

By clicking "Post Your Answer", you acknowledge that you have read our updated terms of service, privacy policy and cookie policy, and that your continued use of the website is subject to these policies.

Browse other questions tagged or ask your own question.