Hey,

This is just a follow up on my previous post. I tried the recipe
using the spelt starter again, only, this time I used 1/3 of a cup of
starter, instead of 1 TBSP. Everything went okay, the sponge was
bubbly the next morning, etc. The only thing that went wrong was that
the bread split on the side in the oven
(http://www.geocities.com/krauuler/Sarah/spelt.jpg ). That's happened
to me once before, with a different, non-sourdough bread. Is that
caused by the bread rising too quickly during either its first or
second rise? I have taken to putting the bread into the oven to rise
(after briefly turning the oven on, then off), but I think perhaps I
should be more careful about how hot it is when I put the bread in.
Or does it perhaps have something to do with how the loaf is shaped?


Sarah

Sarah wrote:
> Hey,
>
> This is just a follow up on my previous post. I tried the recipe
> using the spelt starter again, only, this time I used 1/3 of a cup of
> starter, instead of 1 TBSP. Everything went okay, the sponge was
> bubbly the next morning, etc. The only thing that went wrong was that
> the bread split on the side in the oven
> (http://www.geocities.com/krauuler/Sarah/spelt.jpg ). That's happened
> to me once before, with a different, non-sourdough bread. Is that
> caused by the bread rising too quickly during either its first or
> second rise? I have taken to putting the bread into the oven to rise
> (after briefly turning the oven on, then off), but I think perhaps I
> should be more careful about how hot it is when I put the bread in.
> Or does it perhaps have something to do with how the loaf is shaped?
>
>
> Sarah
>
This could be the cause:

Your slashes across the loaf did not open to allow the loaf to expand as
you intended, so get expansion (oven spring) took another escape - maybe
deeper cuts would help.

If you cut the loaf across to see the crumb - if there were no dense
spots, where there are no gas bubbles you are ok with the rise and if
you like the taste - what else is desired?

Sam

Sarah wrote:
> Hey,
>
> This is just a follow up on my previous post. I tried the recipe
> using the spelt starter again, only, this time I used 1/3 of a cup of
> starter, instead of 1 TBSP. Everything went okay, the sponge was
> bubbly the next morning, etc. The only thing that went wrong was that
> the bread split on the side in the oven
> (http://www.geocities.com/krauuler/Sarah/spelt.jpg ). That's happened
> to me once before, with a different, non-sourdough bread. Is that
> caused by the bread rising too quickly during either its first or
> second rise? I have taken to putting the bread into the oven to rise
> (after briefly turning the oven on, then off), but I think perhaps I
> should be more careful about how hot it is when I put the bread in.
> Or does it perhaps have something to do with how the loaf is shaped?
>
>
> Sarah

Your expansion cuts didn't 'take' so the whole loaf lid rose off.

The cuts should be done just before baking so their cracks are still wet
fresh dough without enough time to skim over hard.

There is a reason you usually see the expansion cuts lengthwise also on
that shape of a loaf. Then the center can rise leaving the sides still
down.

I also have had strange bounce when the loaf just plain got dry on top,
it should be oiled in the rising to stop this. My cookbooks all say to
grease the rising bowl and to put the round in top down first to oil it
all over, then to flip it over and let it rise with a damp cloth
covering it. That works for me.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com

"Sarah" > wrote in message ...
> the bread split on the side in the oven
> (http://www.geocities.com/krauuler/Sarah/spelt.jpg ).
> does it perhaps have something to do with how the loaf is shaped?

On how the dough is rolled up, I'd guess. Looks like the outer
layer of a loaf, made by rolling up the dough, came loose in the
oven and the bundle loosened up.

If that's the case, roll up both sides. Visualize a line lengthwise
on the bottom, and use the fingers of both hands together, one
hand on each side, to push the dough into the line as the palms
push the dough down and around. The dough should be sticky
enough so that the loaf stays together, and the "line" should be
dead center on the loaf bottom when the loaf is baked.

I know that's hard to understand. Well, just try to forget I said it.
Only actual gurus can instruct about shaping. Only a fool would
assume that common sense could work with bread.

--
Dicky

Sarah wrote:
> Hey,
>
> This is just a follow up on my previous post. I tried the recipe
> using the spelt starter again, only, this time I used 1/3 of a cup of
> starter, instead of 1 TBSP. Everything went okay, the sponge was
> bubbly the next morning, etc. The only thing that went wrong was that
> the bread split on the side in the oven
> (http://www.geocities.com/krauuler/Sarah/spelt.jpg ). That's happened
> to me once before, with a different, non-sourdough bread. Is that
> caused by the bread rising too quickly during either its first or
> second rise? I have taken to putting the bread into the oven to rise
> (after briefly turning the oven on, then off), but I think perhaps I
> should be more careful about how hot it is when I put the bread in.
> Or does it perhaps have something to do with how the loaf is shaped?
>
>
> Sarah

Hi Sarah

A late answer to your question...
- You could try make the cutting on top of the loaf in stead, the cutlines
should make a diamond-pattern. Maybe 3 or 4 cuts each way...
- Maybe your loaf haven´t risen enough before you put it in the oven? That
happens to me when I am impatient or have less time than I first thought, to
do the bread.
- If you want the bread to rise a bit quicker in the end, but still want an
even rise, then you can ut the bread in a turned on oven at 35 degrees
Celsius/95 degress Fahrenheit, maybe for 30-45 minutes, and then turn up the
temperature and finish the bread. I normally do this, and I have seen some
very nice rises in my bread. But remember, if you use this method, let the
bread rise at room-temperature for a whike first, before finishing the rise
in the oven...

Good luck on yoyr baking...

Louise, Denmark