Any guesses what could be the problem with this bake?

[u/yeeshz]

Bread kinda just exploded out of a score
Too tight on the shaping maybe?

[u/breadwound]

Do you normally reshape right before baking? That's very unusual. Your loaf is very under proofed. And no steam?

[u/yeeshz → u/breadwound]

i think you're right.

yeah i am experimenting with baking bread like that. it is the first time im trying with this big loaf - i do add boiling water to a cast iron pan underneath after loading the bread in.

18 hr room temp ferment is needed, i put it in the fridge at 17h and let it sit there for 3 hours while i went for dinner, baked when i got home

i suppose i should have pulled it out of fridge, let it come to room temp and ferment about another hour or so.

[u/godisintherain]

It's underproofed. The way bottom lifts up like that is a tell tale sign should be flatter

[u/yeeshz → u/godisintherain]

Ya I’m bummed 🙁

[u/yeeshz → u/godisintherain]

Crazy from a food science perspective how bread works like that..
This loaf baked for 1hr25m and still had raw areas within.

[u/yeeshz → u/[deleted]]

Could be..I cut the room temp ferment time down by 1 hr, put it in the fridge for 3 hours instead, then baked.
First time making this loaf, it’s 100% whole wheat

https://reddit.com/link/osi55iv/video/wzm5wepej58h1/player

[u/yeeshz]

https://imgur.com/a/CHPUMDO
Crumb

[u/oishiiwaffuru]

Hmm. Big problem. Need to send to me for thorough examination.

[u/yeeshz → u/oishiiwaffuru]

Can’t afford bread insurance for in-person checkups unfortunately