Trouble with Tuscan Bread


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Greetings,
I have been using a different recipe for Tuscan bread and the bread when proofing breaks thru itself. I’ve attached a few pictures to further explain. What am I doing wrong, or too much, or not enough? Any help would be greatly appreciated!!!
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8D3CB3AC-3410-46A7-8057-122A2ADCA06F.jpeg
DFDDCA06-3F2E-46A1-9BDB-A21E60E97228.jpeg
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Greetings,
I have been using a different recipe for Tuscan bread and the bread when proofing breaks thru itself. I’ve attached a few pictures to further explain. What am I doing wrong, or too much, or not enough? Any help would be greatly appreciated!!!View attachment 3148View attachment 3149View attachment 3150View attachment 3151
your dough is not properly developed. You also need to learn how to shape without tearing your dough.

look up Bake with Jack. He has a slew of quick and easy videos on basic
bread making. You need to look at kneading, shaping, and proofing.


You aren’t dealing with high hydration, but later you decide to try high hydration this is basic handling and shaping of high hydration dough. Plus it explains importance of keeping skin intact when shaping. Lesson you need to learn


 
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Greetings,
I have been using a different recipe for Tuscan bread and the bread when proofing breaks thru itself. I’ve attached a few pictures to further explain. What am I doing wrong, or too much, or not enough? Any help would be greatly appreciated!!!View attachment 3148View attachment 3149View attachment 3150View attachment 3151

At a glance, too acidic.

Let it go sour too long?
too much starter?

Not containing salt, it will run wild if proofed like normal bread, over proof and lose tolerance.
I would avoid proofing by the clock, watch the dough, it will go a lot faster than normal bread.
 

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