I had some weird symmetry issues with this loaf 🤔
I think it’s from poor shaping technique
This dough was super strong so it resisted stretching when shaping. I didn’t stretch the dough out enough so I ended up with this tight log that I was then trying to force down into the basket, pressing into the loaf along the seam.
That’s why I’m guessing it is oddly dense in the middle and more wild at the sides 🤷♂️
This was using 80% @cotswoldflour Canadian bread flour and 20% wholemeal and was super strong at 78% water.
Next time I’ll up the water a bit to help make the dough more extensible so I can shape it properly
Until then, I’ll eat this tasty bread!
If all of this talk is over your head, check out my ebook! It will help!
Total dough weight ~600g
Made with @cotswoldflour
Proofed in @flourside_ medium oval
Scored with @wiremonkeyshop ARC
Baked in @brovn4bread
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