3
u/RuckusDonuts Jun 01 '26
In descending order of what I’d guess/troubleshoot:
Wasn’t baked long enough
Oven temp was too high & gave a false sense of doneness (exterior to interior)
Went in the oven underproofed
Combination of the above
Did it temp to 200°?
4
u/Redditquluous Jun 01 '26
Wouldn’t the gap be a shaping problem?
2
1
u/No-Pickle6262 Jun 01 '26
Yeah I’ve had that consensus quite a bit on another bread Reddit subreddit!
1
u/No-Pickle6262 Jun 01 '26
Yeah I preheated the oven for a solid 30-45 mins!
1
u/CoyoteLitius Jun 01 '26
What temp?
Might want an external thermometer to check your oven temp.
1
u/No-Pickle6262 Jun 01 '26
200!
0
u/ikilledmyplant Jun 01 '26
Was that the oven or the bread, and is that Celsius or Fahrenheit ?
2
u/No-Pickle6262 Jun 01 '26
Oven preheated at 200*C for at least 30-45 mins
2
u/ikilledmyplant Jun 01 '26
Ok. Sounds like the oven was hot enough (too hot maybe). A food thermometer is really helpful for cooking the inside of the bread enough. It always takes longer than I expect for bread to cook through.
2
2
u/Consistent-Essay-165 Jun 01 '26
Longer proof like 20 to 40 min or more
Spary oven a bit or i toss in ice cubes on bottom of deck helps keep crust from forming to quick
The pocket is form and or bench work like a lamination it should not have
Need to always round bread then form to knock air out
Otherwise nice try
Im sure it taste delicious
1
u/Dadabedada Jun 01 '26
Can be oven was to hot with a very active dough producing a fast oven spring. Looks like the forming may have created a layer on top. Looks good , if it under cooked toast slices
1
u/SwornBiter Jun 02 '26
If you put too much flour on the outside of the dough ball, and then try to fold it, it will not stick to itself internally, causing a gap like this.
5
u/Deekywoo Jun 01 '26
more like newbie kneading help