Issues and Flavours

 

Troubleshooting Common Issues

• Dense or Gummy Crumb:
  – Under‑proofed dough: give it more time to rise.
  – Too much water without strength‑building folds: practice gentle stretch-and-folds during bulk fermentation.

• Flat Loaf:
  – Over‑proofed: shape and bake sooner.
  – Weak gluten: use stronger flour or knead a bit longer.

• Pale, Soft Crust:
  – Increase oven temperature or bake longer uncovered.
  – Add steam by placing a tray of hot water in the oven or misting the loaf before closing the door.

Mastering the Crust and Flavor Boosters

Steam for Crust:
Introducing steam in the first 10 minutes traps moisture, allowing the crust to expand fully before hardening—resulting in those signature oven‑spring blooms and crisp edges.

Techniques for Flavor:

• Autolyse & Cold Ferment: Let dough rest overnight in the fridge for deeper flavor.

• Add-Ins: Swirl in olives, rosemary, or cheddar cheese during the final knead.

• Pre‑Toast Seeds: Toast sesame, flax, or sunflower seeds for a nuttier taste.