On 31 Jan 2005 12:37:35 -0800, "JBrewer"
> wrote:

>Hi, all I am new to this site. I just found you all this morning. I am
>on another site and get a link to your group.
>
>I have been doing sourdough for about 2 years and I am still working on
>some glitches in my bread. I have Carl Griffith's starter, although I
>have tried others, this is my favorite to work with. I have ben doing
>100% whole wheat and took my recipe from Ed Wood's book in which I
>revised for my own recipe.
>
>I have really great bread and it rises well and tastes great. The only
>problem I am having is tearing on the sides while it is set for the
>final rise. I am not sure if I have been using too much flour, if I am
>not kneading long enough, or if there is some other factor involved. I
>had several batches last fal that were picture perfect but I haven't
>been able to get consistant results.
>
>Maybe some one on this site can offer some insight. I ahve a Bosch to
>mix with and sold this bread at a local farmer's market all last
>summer. I am wanting to work with it a little until I get the apperance
>where I want it.
>
>Thanks,
>Jennifer

Hi Jennifer,

If the bread is "bursting" during the final rise it is very
likely because it is drying out: The dough forms a "skin"
that cannot stretch very well as the loaf tries to expand.
Because it can't stretch, it tears.

It may be drying out because you are "using too much flour"
or it might be caused by a (very) dry environment.

You might consider allowing the dough to have its final rise
in a plastic bag. Just put it in the bag, open the bag to
scoop in some air, the then tie it off. If you do that
properly, it will inflate like a balloon and will not touch
the rising loaf.

Of course, you could also experiment with adding more water,
but even very well hydrated doughs can dry out if they are
put to rise in a dry area.

I hope that this is of some help,

--
Kenneth

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