Bloomer loaves

[Jackamus]

I used my regular tin bread dough to make a bloomer. However after proofing it sags - see photo.
Is this a hydration or kneading problem?

 

[retired baker]

can't see it but I think undeveloped or over proofed.

 

[Jackamus]

It wasn't over-proofed as it was the first double in size proof.
What do you mean by 'underdeveloped?

 

[Norcalbaker59]

I used my regular tin bread dough to make a bloomer. However after proofing it sags - see photo.
Is this a hydration or kneading problem?

Unfortunately, there are a number of factors that can cause a slack dough. Without seeing the full recipe—including mixing and baking instructions—it’s difficult to troubleshoot.

Dough intended for a tin is typically formulated with 70% hydration or higher. In contrast, a bloomer is made with a stiffer dough, since it’s not proofed in a banneton and is expected to have a tighter crumb. Hydration for a bloomer is usually in the 62%–65% range.

That said, without more information on the ingredients and mixing method, it’s not possible to determine what’s causing the dough slackness.

 

[retired baker]

It wasn't over-proofed as it was the first double in size proof.
What do you mean by 'underdeveloped?

mixing develops the gluten where it can stand up without flattening or collapsing.
You either had weak flour , too wet a dough or didn't develop (mix) enough.
I'd use hi-gluten flour or strong bread flour.