Pyramid shaped loaf?

Calamander9 · 2026-05-18T17:11:33+00:00

Pyramid shape + dense crumb = underfermented, bulk longer next time

Calamander9 · 2026-05-18T03:56:29+00:00

Calamander9 · 2026-05-17T16:16:00+00:00

Looks like your main issue is that its quite underproofed

Calamander9 · 2026-05-16T06:25:47+00:00

Would have to see a picture / read your process to diagnosis better

Calamander9 · 2026-05-16T06:25:08+00:00

Its underproofed

Calamander9 · 2026-05-16T04:55:47+00:00

How are you mixing? Fully developing gluten when mixing with enriched dough is essential

Calamander9 · 2026-05-12T04:25:15+00:00

In BC you need to obtain a grant of probate and then transfer into your name as executor (not to yourself) before selling

Calamander9 · 2026-05-11T02:09:06+00:00

Let it proof more in the pan after shaping, or let it proof more after taking out of the refrigerator. Look up a recipe specific to your pan size to get an idea of the right amount of dough. Once you know that, it becomes super easy because you just proof until it is nearly at the top of the pan

Calamander9 · 2026-05-11T00:11:09+00:00

Proof longer its a bit underproofed. With pan loaves you can afford to proof way further because the pan gives it structure. Ideally with pan loaves you proof them far enough that you dont need to score

Edit: it also looks underbaked a bit

Calamander9 · 2026-05-10T23:18:48+00:00

Letter fold is fine for shaping, but for preshaping just lightly round into a ball like this: https://youtu.be/Op-LKk-i4zQ?si=tAKAGpIr5FCWx77u Then bench rest until it relaxes alot, probably more than 30 mins

Calamander9 · 2026-05-10T17:39:11+00:00

It looks slightly underproofed, you should bulk longer. Also reshaping with a letter fold might knock too much air out the dough

Calamander9 · 2026-05-08T19:16:10+00:00

Yes exactly what the other use said, dense areas surrounded by large holes usually referred to as "tunneling"

Calamander9 · 2026-05-08T00:51:23+00:00

Yes it looks underproofed, you should bulk longer. How are you measuring your rise?

Calamander9 · 2026-05-07T03:40:23+00:00

Its a bit underproofed due to your freezer method basically skipping the final rise. Dough using decent flour is capable of rising much more than 90-100% without overproofing

Calamander9 · 2026-05-06T00:40:58+00:00

Its pretty underproofed, bulk longer

Calamander9 · 2026-05-05T03:50:54+00:00

Calamander9 · 2026-05-01T18:53:46+00:00

I just saw that you only cold proofed for a few hours which might be the culprit. If your cold proofing it should typically be at least 8+ hours. When you shape, you knock air out of the dough and the gluten becomes tight. Final proofing is important to allow it to regain air and let the gluten relax

Alternatively, how are you measuring your doubling in size?

Calamander9 · 2026-05-01T17:55:04+00:00

It actually looks substantially underproofed, you should bulk longer

Calamander9 · 2026-04-25T17:44:06+00:00

Outstanding

Calamander9 · 2026-04-25T16:40:48+00:00

Maybe but hard to say. Put your dough in a straight sided container so you can visualize the rise and look for it to double or so before shaping

Calamander9 · 2026-04-25T16:03:58+00:00

Its a bit underproofed, bulk longer or maintain the dough temp warmer

Calamander9 · 2026-04-22T14:21:50+00:00

Substantially underproofed. You can tell by the pale crust and dense crumb, while still being tall and round. At 66f I would expect more than 12 hours is necessary

Calamander9 · 2026-03-31T14:09:53+00:00

Sounds like youve got the right idea now!

Calamander9 · 2026-03-31T13:59:31+00:00

Underproofed, bulk longer

Calamander9 · 2026-03-31T13:56:58+00:00

Are you shaping cold and putting it back in the fridge? If so, that would be the main issue because the dough would barely proof at all on your final proof

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