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@lynx starter is 50/50 strong bread (Canadian) and wholemeal and water at around 26c. Bulk fermentation went on for about four and a half hours with four turn and folds. Proved overnight in the fridge, around 16 hours. Baked on a stone that was preheated at 250c for around an hour and had steam from two trays at the bottom of the oven with wet and very hot tea towels.
Looking into it more online I think the dough was underproofed and though this couldn't get enough tension when shaping, hence doing what it did...
cmburns
@lynx
@cmburns So what is the history of the bread? How was the starter if a sour dough, or type of yeast. How long and how was it proved. How was it baked, in a cloche, pan open oven etc
We need more information for a forensic analysis..but what did it taste like?
@nefarious little bigger than a kenwood chef.