What caused the top crust on this 70% hydration sourdough loaf to pull away as it did? Thank you ;o) https://t.co/uC7bqFbJOR
Some other details: I made the dough up early this morning with a fragrant, active starter fed last night and left at room temperature. I needed to bake it late this morning instead of this evening, so I gave the dough a boost of instant yeast - about a heaping 1/4 teaspoon. I baked it for 40 minutes in an old (well seasoned) heavy black steel loaf pan. Your thoughts? Thank you, everyone. ;o)
Recommended by Food52
6 Comments
The short rise & addition of instant yeast might have contributed to this phenomenon, since long rises give time for the gluten chains in the dough to align and form a strong network. The instant yeast may have aerated it faster than it grew strong enough to keep itself together.