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Mouse holes??? - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Mouse holes???

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  • Mouse holes???

    Something is wrong.

    The last two batches of sourdough that I have done have had major mouse holes in the loaves. Big huge things...an inch in diameter or better.

    I think it's insufficient dough (gluten) formation. I know the first problem batch didn't get enough S&F's due to some timing issues....but I thought the latest problem batch had been properly developed. I did not do any windowpane testing (never have) , but am thinking that may need to change.


    The only thing different is that I have been upping hydration a bit such that I am right about 70% or a bit higher.

    Interestingly, the last bake was thirty loaves....16 were 25% rye flour/75% AP Minnesota Girl. They turned out perfect.

    The other 14 loaves were 100% AP Minnesota Girl....huge mouse holes.

    What's up? Thoughts?

    Bill

  • #2
    Re: Mouse holes???

    With sourdough mixing and hydration are typically not the cause of big mouse holes. I would look at your forming. After you divide the dough it really needs to be degassed. If you don't you will get them big holes. Look at Utube for some good videos on bread forming.

    If your wondering why now your process has not changed. One fun things with sourdough it it's very ambient temperature reliant. So your wild yeasts may becoming more active in the warmer kitchen. Always need to make adjustments as the seasons change.

    Hope that helps, Faith

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    • #3
      Re: Mouse holes???

      Thanks Faith. That does help.

      Bill

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      • #4
        Re: Mouse holes???

        As I commented in another thread, at SFBI we routinely took dough that was about 4 inches thick and "pounded" (okay firmly patted) it down to about 1 3/4 inches (less than 2) inches thick when we preformed the loaves. Lean artisanal doughs are not particularly fragile if they are properly developed. And they can still have an airy, random crumb when properly proofed after such rough handling. Most mouse holes seem to result from being too gentle and not working the dough though salt and yeast unevenness (poor mixing/development) can cause it also.

        Good Luck!
        Jay

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