TroubleshootingIntermediate
Pancaking
A loaf that spreads flat instead of rising up.
When a loaf spreads out flat on the peel or in the oven instead of rising up. It's frustrating because the dough often looked fine in the banneton. Common causes are overproofed or overfermented dough, gluten that wasn't developed enough, more water than the flour can handle, and shaping without enough surface tension.
By Henry Hunter · Updated
Henry's notes from the bench
- When a new flour pancakes on you, cut the water back a bit first. Every flour drinks differently, and you can always add water next time.
Diagnose and fix
Dough spreads as soon as it's turned out of the banneton
Often overproofed. Shorten the final proof, proof cooler, or try a cold proof in the fridge so the dough is firmer when it goes in.
Dough feels slack and weak all through bulk
Build more strength with extra folds, or lower the water a little until you're used to that flour.
Loaf holds in the banneton but slumps in the oven
Shape with more tension, and get it into a hot Dutch oven or onto a preheated stone or steel quickly.
Connected terms
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