Sourdough Bread Crust Experiment | When should you uncover? | Foodgeek
HTML-код
- Опубликовано: 21 окт 2024
- Experiment time! Today I am going try to bake three different breads where they are covered in the dutch oven longer and longer during the bake. One bread is baked covered for the entire bake. See what difference it makes for the crust in your sourdough bread.
Buy the t-shirt in the video: fdgk.net/buy-m...
The formula: fdgk.net/bread...
Ad links!
Sourdough essentials:
Bench Scraper: fdgk.net/buy-b...
Lodge Combo Cooker: fdgk.net/buy-c...
Walnut Lame: fdgk.net/buy-w...
Buy razor blades: fdgk.net/buy-r...
Buy cake turntable: fdgk.net/buy-c...
Jars for your starter: fdgk.net/buy-w...
Small spatula for starter: fdgk.net/buy-s...
Bowl: fdgk.net/buy-bowl
Baking Steel: fdgk.net/buy-b...
Proofing Baskets: fdgk.net/buy-p...
Flour shaker: fdgk.net/buy-f...
Spray Bottle: fdgk.net/buy-s...
Pizza Peel: fdgk.net/buy-peel
Silicone Gloves: fdgk.net/buy-s...
Brød & Taylor Proofer: fdgk.net/buy-b...
Silicone Spatula: fdgk.net/buy-s...
My Amazon store fronts:
US: fdgk.net/amazo...
UK: fdgk.net/amazo...
Follow me on:
Instagram: fdgk.net/insta...
Facebook: fdgk.net/facebook
Reddit: fdgk.net/reddit
Music:
Epidemic Sound: fdgk.net/epide...
Guitars in the background:
Fender American Deluxe Stratocaster 3-Colour Sunburst
Gibson Hummingbird
Martin HD28
Fender Custom Shop Limited Relic Bigsby Telecaster
My RUclips Gear:
Camera and lenses:
Canon EOS R: fdgk.net/buy-c...
Canon EF 24-105mm f/4 II USM IS: fdgk.net/buy-c...
Canon EF 50mm f/1.4 USM: fdgk.net/buy-c...
Canon EF 100mm f/2.8L Macro IS USM: fdgk.net/buy-c...
Screen:
Atomos Ninja V: fdgk.net/buy-a...
Angelbird Atom X SSDMINI 500GB SSD Hard Drive for Atomos: fdgk.net/buy-a...
Lighting:
Neewer Light Stands: fdgk.net/buy-n...
Neewer Heavy Duty Light Stand: fdgk.net/buy-n...
Neewer Light HY-2000: fdgk.net/buy-n...
Yongnuo YN-300 III 5500K: fdgk.net/buy-y...
Yongnuo YN-300 III Power Supply: fdgk.net/buy-y...
Yongnuo YN-1200: fdgk.net/buy-y...
Yongnuo YN-1200 Power Supply: fdgk.net/buy-y...
Tripod:
Neewer Tripod: fdgk.net/buy-n...
Neewer Fluid Head: fdgk.net/buy-n...
Neewer Ball Head: fdgk.net/buy-n...
Sound:
Zoom H4N Pro: fdgk.net/buy-z...
Røde NTG2: fdgk.net/buy-r...
Focusrite Scarlett 18i8 (3rd gen): fdgk.net/buy-f...
SE Electronics SE2200: fdgk.net/buy-s...
Gimbals:
Zhiyun Wibill S: fdgk.net/buy-z...
Zhiyun Smooth 4: fdgk.net/buy-z... time! Today I am going try to bake three different breads where they are covered in the dutch oven longer and longer during the bake. One bread is baked covered for the entire bake. See what difference it makes for the crust in your sourdough bread.
I love this. I'm just getting into baking sourdough and there's so much parroting and conflicting information. Thanks for doing some side by side testing!
I’ve been baking mine fully uncovered in an Aga oven now for 6 months. It allows me to have a loaf almost any size I want and the crust is just as good as when I was baking in a Dutch over, but I can bake when I need to with no pre-heating the oven. My experiments have been more about length of second prove in the fridge. It used to be 18 hours, but I’ve had success with a considerably shorter second prove, baking after 6 hours fridge time. My theory now is Sourdough bread making is the most adaptable bread making process for whatever timings you need to stick to. It is our earliest, leavened bread method and our ancestors didn’t have temperature controlled ovens, fridges, bannetons, Dutch oven etc. They ‘felt’ their dough and fitted it into their lives, untimed. It’s great to have the tools and the knowledge, but these shouldn’t be a barrier for people new to naturally leavened bread. Have a go and keep at it. You only improve your skills by doing it. Thanks for you experiments and tips. Every piece of knowledge helps my baking journey
Yes, I agree. I have a video coming out soon touching on some of those topic 😊
So True. I have found Sourdough the most forgiving of breads. As you say Once you have found your personal sweet spot stick to it and if you want use that as the base point of your experiments. Differing the flours (and mix) will give a multitude of taste profiles. Seeds can add both taste and texture.
Oh my god! Thank you for this precious information. I've just started baking bread for a living and my crust is so thick. I'm gonna test it right now. Thanks again.
I leave mine covered all the time ,gives me nice soft crust for my sandwiches for work 👍
My crust is always hard. I have had to remove the crust and save it to put in soup so I dont break my teeth. Next time I leave it covered
@@voidremoved Same, mine is so hard it hurts my gums.
I love the jazz you play in the background having grown up in Philadelphia (home of some of the greatest Jazz musicians in the world) and as a brand new viewer, I enjoy your content. I've been an on and off baker and pizza maker, so I'm very interested in seeing the rest of your offerings.
Thank you
I can't thank you enough for this. my mum doesn't have strong teeth any longer and I've been busting my head trying to find a solution for softer bread. I baked it uncovered and once it cooled down, immediately put the bread in a plastic bag. It's tasty and softer. Perfect!!!
My teeth and gums can't handle overly crispy crust so I appreciate the experiment! Can you please show us how to intentionally make the crust softer please?
Just cover the bread for the entire bake :)
@@Foodgeek thank you for answering. I just left a comment on your easiest sourdough bread recipe. The bread was incredible thank you!!
Perfect experiment and just what I wanted to know. I like a hard crust, my husband prefers a softer crust. I'll try both #2 & #3 to see which we both can agree on. #3 is going in in about 30 minutes. Stay tuned.
Sooo... Lol
A 45 min bake is for cold dish, whatever you use, Dutch oven, but hot oven, I'm not sure I'll go anywhere else for my sourdough bread bake, Foodgeek your straight to the point in most videos, I really appreciate this, compared to you, the rest are just mumbo jumbo 😁
Thank you. I just made sourdough bread for the first time. When I was baking it I was afraid of burning the crust because it was already pretty crisp so I left the cover on the entire bake. I am glad to see my inexperience wasn't a major screw up.😉
Well, if it works it works 😁
The quality of your content is excellent. Happy Holidays!
Thank you ❤️ Happy holidays to you too 😁
Great vid.. im gonna try your recipe next time.. you make it so simple in the pre and final shape and the results are amazing. Ive been making some fancy folds for the final shape, and your results shows that its not necessary.
Thanks ❤️ Happy to make a difference in your baking 😊
Very nice. As I've been learning I've noticed I like it covered longer, it doesn't feel like I'm going to crack a tooth on the crust. It's great to know I can just leave it covered the whole time and still get a nice crust!
Yes, sometimes it's surprising that you are told something which doesn't seem to be reality. That's why I experiment. I just want to know if it's "we've always done it this way" or it actually changes something :)
Sourdough is a very forgiving medium!! I was genuinely surprised too!
I like to leave mine covered. Although I enjoy the darker colouring when you take the lid off, I don’t appreciate the tougher crust when making sandwich slices from it.
I am a bit late to this video but I hope this can be answered: Do you pre-heat your dutch oven as well during the oven pre-heat? Thank you!
Sune, thank you so much for your channel and sharing your knowledge and experience. I can finally say i'm baking bread with intention now rather than just doing things and hoping for the best. Thanks again!
You're welcome ❤️ That's wonderful to hear 😁
Excellent experiment on a question I've often wondered about. Thank you for taking the time to make this video and answer the question.
You're welcome ❤️
Hi Sune, I am not grasping what you are doing when I see you pinching the dough? Is that the technique you are using to pinch out air bubbles? Great Vids ... thank you!
Gorgeous loaves! Thank you for the experiment. Did you use a Dutch oven or cast iron skillet with cast iron pot cover?
Thank you for this great comparison - I've tried different covering times myself and find that covered full time produces just the right crust thickness to my liking and use for sandwiches. But I also swab sunflower oil on the dough so it imparts an interesting flavor and elasticity to the crust :-)
Excellent. Going to try fully covered now
Great video, Sune! You're videos are awesome and I'm loving all of your experiments! Would you mind sharing a link or the name of the clear plastic containers you are using for the bulk rise? I didn't see a link to those in the description. Or even just the dimensions of the container would be great if you don't have a name/link. They look like a good size. Thanks so much! 🙂
Thank you
@@Foodgeek Thanks for the quick reply! 🙂 The dimensions are helpful. I don't believe the Condibotter are sold here in the U.S. but I found some on Amazon that are similar in size. They are called Komax Biokips Flour and Sugar Storage Containers, for anyone else that is searching.
omg, those loaves are so beautiful!!!
Thanks ❤️
Your scoring is so precise on these loaves! Do you score when the bread is still cold, just from the cooler? Or is it just a matter of practice. Thanks!
Thanks. I score directly from the fridge, plus I've score a lot of bread by now :)
My most important takeaways are:
* score cold dough
* use a super sharp razor blade (make sure to wipe if after each score)
* be deliberate with your cut. You have to mean it :)
Also, see my scoring video if you want to see different scores: ruclips.net/video/wfoC-daJq8E/видео.html
interessring video! I never cover my loaves. I just through an espresso mug halfe full of water on the bottom of my oven to create steam (just the water, not the cup!!!;)) to create steam and get good results. For me handling these heavy pots is too annoying and preheating for an hour is just ecological nonsense imo. Keep up the good content, love your experiment time videos. Greetings from switzerland!
I'm amazed to see how relatively few views you have compared to some other channels on the topic of food that I love! Keep up the great work, I really appreciate your experimentation!
Thank you ❤️ I'm growing a lot lately. Maybe it's too much butter? 😉 I have lots more stuff being worked on 😁
That's exactly what I thought. Great content!! Well explained.
Art and Jou McLean and Choi Thank you ❤️
Sune you're a legend, I'm becoming a pretty decent baker, all thanks to you.
Merry Christmas from Italy ❤️
Thank you and merry Christmas to you too ❤️🎄
Thank you so much Sune for this video. I about gave up making SD because my crust was just too hard. I am old with old teeth and gums and I was cutting away the crust to get to the bread. Well after watching this video I changed the way I bake my bread. I bake in a Romertopf clay baker and leave the top on for the full bake time. What I get is a nicely browned, chewy crust. No more crunchy hard. Yipee 😘
Wonderful
You should do a video on single loaves being pre-shaped, rested, then final shaped vs. loaves just being shaped once :)
I've read a few times that with single loaves, they don't need to be pre-shaped. But I'd love to see what you come up with in that department :)
That's an interesting though. I guess it depends on how rigorously you pre-shape as well. I'll think about a shaping experiment :)
ruclips.net/video/w0HbXSeYSK8/видео.html&ab_channel=Foodgeek
Great video! I would like to see an experiment about different proofing times. In never sure about when and how long to proof mine.
Love your experiments! My bread has been on the too-brown side, so have been taking out after 15 min off lid-off. I’m going to try leaving it on longer, but may have to peek at about 35 min
Thank you for making this video!
You're welcome
You have one of the slickest produced YT channels going... brilliant. Cheers from Hollywood.
Thank you ❤️
done voice training?
Not formally, but I've been singing in bands since I was about 17, so I am very familiar with my voice 😊
This is SUPER learning process. I think it is our Choice ...to me uncover will check the
color you may want. NOISY will remove. Thanks again.
Really good video! and the info is amazing too, cameras, music, sounds, great work!
Thank you so much
great idea to vary how long the bread is covered while baking and then compare the results. Many thanks!
You're welcome
The results were surprising. Sune, thanks for the high quality videos and info.
Love the concept of this channel, as it's answering a bunch of questions I had. Can you do a video on the length of autolyse? I just saw a post from someone who accidentally left their dough for 2.5 hrs and they said it turned out better than the standard 1 hr.
Thank you ❤️ I often do mine 4 hours. Usually the gluten development is great even at the first set of stretch and folds 😁
I have been known to leave mine overnight. Mostly so in the morning I can just start the rest of the bake.
Enjoyed your covered and uncovered time experiment of S Dough bread. You are amazing baker. I have just started baking. I am doing okay. Need to practice more. I am baking 400 Gm Bread 75-80% hydration. (300 Gm B flour &100 Gm wheat) Bake at Temp - -heat the oven to 500F for 30 min. Then bake covered on Pizza stone for 45 min. I get good rise & Oven spring. My question and need your advise - why the middle portion of my bread is wet, gummy and sticky.
Do you score and bake straight out of the refrigerator, or so you bring them out earlier?
I'm wondering this as well, especially when left in the fridge for 24 hours.
Thanks for the experiment. I did learn something 😊
I know this isn’t your full demo and I love that one but I am watching this one and taking notes. And I have a question question you probably answer in the full demo. But: after you mixed the dough, water and salt you covered it. All of a sudden you are mixing in the levain. Question: did you give time to the autolyse and/or the levain to do something. Seems like you covered the mix and then immediately mixed in the levain.
Haha. Perceptive of you. I mixed for the autolyse (including the salt), I've started doing that when the hydration is at least 75%. It's so much easier to not have to mix the salt in later.
I had taken the levain out. I realized it mid mix that I was doing the autolyse and I put it away again :)
The autolyse got around an hour :)
Great experiment! I was surprised and I think I would like the crispy but slightly softer crust.
That was a VERY useful video, Sune. Thanks!
You're welcome ❤️ Thank you for watching 😁
Very interesting. Thanks for doing that experiment.
Love the shirt! Gave me a laugh. Any chance you have a honey oat sourdough recipe to share? I’ve been doing well with my sourdough (relatively new to it) but the honey oat seems out of my current reach.
Thanks. It's the best selling shirt on my merch store ;)
I haven't made a honey oat bread yet, but I'll look into it :)
Another great insight. Nothing better than a "talk is cheap" let's test it, approach. So valuable. What size dutch oven did you use for these 800g loaves?
Thanks, nicely done and well presented.
Thanks ❤️
Thank you! I would love some of the flavor of a caramelized crust with the softness of a blonde bake. I didn't know this was the answer! Thank you for doing what you do.
Hi Sune!! Great video, I love your work!!! Do you pre-heat the leads before baking??
Hej FG, den benchscraper du bruger i videoen, er desværre ikke den du linker til under videoen. Kan du røbe hvor du har den fra? :)
Great video! It keeps surprising me! Were there any taste differences?
Wonderful video! It'd be great if you could run an experiment on how longer bulk fermentation affects the dough (3h, 4h, 5h, and maybe even 8h). A bit confused as I've seen recipes that only do 4h and some that do 7h despite having the same levain percentage and ambient temperature.
Well, I guess it could be interesting to see what under and over fermentation looks like, but there's a reason I always say what to expect in my recipes, because there's no such thing as exact timings in sourdough baking 😊
what was more striking to me was the bubble structure
Was the bottom crust the same across all covered bread base crust was also little softer compared to other two?
Great comparison!
Thank you
Where do you get your plastic bags you use for the fridge stage?
I don’t have a Dutch oven, could you experiment on baking with just a simple baking sheet? Love your channel, binge watching all the videos
Hi Sune! Where do you get your tools from? Scoring knife, tall clear proofing container, scraper 😀🙏🏻 baking in Denmark as well
Sune. Great baking! All look good though I prefer the look of the 'crumb' of the middle loaf. Now for some utterly delicious Sourdough Toast. 😋 🍵
Thanks ❤️ Crumb structure is a very personal preference 😁 Mmmh.. Toast. With butter I hope 🤤🤤🤤
@@Foodgeek Absolutely! 👍. Solstice Greetings to you. ✌️🐝
Hmm. The recipe I’ve been using has me mix the starter into the dough before auto lysing (not sure if you can conjugate that word lol) and your process shows you adding it in after. Do you have a video that explains the impact this has? I’ve only made 7 loaves so far...so I’m super new at this. Thanks!
The reason we autolyse before mixing the dough is because the autolyse helps develop the gluten without starting fermentation, so we can get a head start on great gluten in the dough.
So doing the opposite doesn't really have any positive sides :)
@@Foodgeek great info!! I'll do my next one this way :) Bannetons and scraper coming in next week :)
Thanks. I wondered, but have only made 4 loaves in total so not yet good enough to want to experiment. :)
Great video - thanks!
Thank you
Did you per chance weigh each of the loaves after baking to see which one had lost the moist moisture during baking?
Nice one man loving these experiments!
Thank you ❤️ There's many more to come 😁
@@Foodgeek nice one look forward to it!
How about testing how long preheating the combo cooker bottom plays in the oven spring/the crust on the bottom of the loaf. Probably going to be a fair amount of work though with only one cooker especially if you throw in the baking steel variable.
I think a better test is trying a cold bake vs. a hot bake to see if there is any difference in the first place :)
a good place to start for sure 😊
Excellent!
Wow, who knew keeping my Dutch oven covered for the whole cook would solve all my problems 😀 thanks so much for this awesome experiment!
If you think about it, the temperature should be the same under the cover as in the oven, maybe even higher, since it's not affected by the oven door being opened. There wouldn't be much moisture in the air at that point, so I can't think why it should be different.
Great vid brother.. keep em coming
Thank you
It seemed the crumb was tighter in the third loaf that was covered, and the crumb in the second loaf was the best, close to the first. Lately, I’ve been baking cold, cold, cold with great results.
Yes, it does seem like the covering may affect the tightness of the crumb. Maybe it's because it starts to collapse again after it grew initially. I am thinking I will try to devise an experiment that looks into that :)
I have a cold vs. warm experiment in mind, so keep watching this channel :)
Wonderful vid! Just discovered your channel. :) I don't suppose you weighed the three? Just wondering if the covered one kept more humidity (and so would weigh more)...
Thank you :)
I didn't weigh them, but that is a good idea when it comes to this kind of hydration experiment. The crumb didn't seem any moister between the three of them though, so I think the moisture loss was comparable :)
I get excellent, consistent results with about 1/3 of the work. I did use your cherry chocolate recipe with my own method. Came out well.
Do whatever works. My method is just one out of 1000's :)
My loafs look great right after shaping and setting into proof baskets overnight, but when I go to bake the next day they’re like a flat blob? Any help? I have a separate fridge I could set the temp higher at, maybe 40f-50f? I think the cold is killing it. I still have air in my loafs too after baking, last run there was almost too much.
What bread knife do you use? I can't cut without extreme force applied...
I am at 3500 feet elevation. I need to know at what altitude you bake at. This way I can adjust your recipes for baking bread.
Thanks for all your awesome testing.
About 32 meters over sea level. The highest elevation in Denmark is 170 meters 😂
@@Foodgeek thanks, I will adjust my water and baking temperature.
My dough is too tough to cut. I’ll try your third method. Thank you.
Wonderfully interesting! Thank you. I have a question: on which surface are you kneading.. is it marble, another type of stone, and what would you advise as best for kneading more than 10 breads daily. ;) Thank you!
Thank you ❤️ It's composite stone, which is made by 'mashing' different types of stones together under high pressure. 😁 I'd go for either stone or metal, but wood can do as well. I opted for stone because it's naturally cold even when it's hot 😊
@@Foodgeek Thank you again! You are a very good communicator, which is wonderful.
Thank you ❤️
@@Foodgeek Merci beaucoup!
Great video, as always.
Question: For a dough based on 500g flour (roughly 960g dough with 70% hydration), what size round banneton would you recommend? I've been using a 9-inch (roughly 23cm), and I'm thinking that it might be too large.
I use a 7 inch for my 700 gram loaves, so I'd say an 8-inch would be good :)
I got 8 inch rounds. I make 500g loaves about same hydration. The loaves seem to rise up right to the top of the baskets so I guess 8 inch is good size
I usually get a hard crust but later it softens, any ideas why.
Nice experiment. I wonder why there is no difference in colour? If I keep the lid on breads will be too light in colour like in a Pullman mould. So I tend to bake ¾ (time)in Dutchoven and ¼ without lid or even direct on stone.
There's a slight difference. I think part of it is that I am using a cast iron combo cooker which retains heat like a beast 😊
I love your experiment , I am so hooked in on your experiment more than I do on Netflix😂 I am beginning of sourdough bread maker I love it🙏🙏💪
Sune: did you happen to weigh the individual loaves before & after they were baked?
Nope, but that would have been a great data point :)
I have a 5 litre cast iron oven pot, what is the maximum quantity of flour/dough I can use to bake in this pot
Very cool! Great to know 😁
Thanks
Thank you for sharing.
So, what if you don't have a dutch oven and use a pizza stone for baking sourdough bread, and have it uncovered the whole time. How does that bread compare to bread that is baked in a dutch oven?
René Otten I don’t have a dutch oven, and bake mine on a pizza stone. But I cover the bread with a pyrex bowl to hold in the steam for the first 20 minutes. Just be sure to preheat the pizza stone while the oven in preheating.
@@NLR759 I bake my bread in the boven using a pizzastone, so I know it works. I just wonder how that bread compates to a bread that is baked in a dutch oven. But thanks for explaining how you bake yours.
hi Sune, Thanks for the experiment. I am surprised you add the salt at the autolyse stage, all other sources of info I have read say to autolyse with only the flour and the water. Why do you do this? Perhaps it could be an experiment?
This! you changed your recipe at some point regarding the salt, but I haven't found a video about it...
It's recorded and I will edit it next week. It'll probably be out in two 😊
I also add salt to my autolyse. It’s crazy the false instructions people give out. I add it because I want the salt fully incorporated and because I don’t want to forget it. Also when making regular bread salt is always added in the recipe with no ill effects. There are a lot of bad instructions on the web and in books. Sourdough is just another bread, albeit with a steep learning curve.
New to your channel. If I understand correctly, you baked the three loaves sequentially by different manners. That means the last loaf continued proofing while the other two loaves baked. It appears that the crumb was effected only slightly.
Yes, but they were in a very cold fridge at 2C/33.5F for about 24 hours. It doesn't change much 😁
Ah yes in the fridge, not so much. I bake sourdough and rye bread (both call for uncovering to improve crust.) I was very interested in your experiment outcomes. I am looking to improve crumb. More please.
Sure, could you answer a quick question?
My wife makes no knead bread in a Dutch oven.
The bread tastes great and had a good crust
But it always does seem a bit gummy
Is there some obvious variable to tweak?
Thx
Love you videos
Ardy Hagen I wonder if you, or she, is cutting into it while it’s still too hot... the moisture needs to be allowed to spread evenly throughout loaf, so it’s best to wait until it’s cooled before cutting. I wait at least 45 minutes now, after ruining a couple of loaves with my impatience.
Could you please tell me why do you use the straight blade lame instead of the curved blade kind?
I just think it's easier for me. I can score with both, but I feel like I have more control over the straight one. Even if you need an ear you just slant the lame :)
If I uncover my loaves at 20 minutes in, they tend to burn slightly and prematurely seal the top, preventing potential oven spring. I tend to prefer 30 minutes covered and 5-10 minutes uncovered. I've never given a full 45 minutes as you do, Sune, as my bread always seems to be on its way to burning before that. I use a 4qt Staub dutch oven in a newer Samsung oven.
Great video, Thank you!
Thank you ❤️
hi, I am a new subscriber. I am making and selling 100% whole wheat loaf about 88-90% hydration, I open bake in our electric oven. When the loaf is taken out of the oven it is crisp and crackling but as it cools down the bead crust is rubbery can almost cause a jaw. Is increasing baking time will help to prevent this? thank you so much for your help.
Is there a specific reason why you burst the air bubbles during fermentation?
They're most likely going to end up on the surface of the dough causing a blowout, which burns. Not a pretty sight 😊
Thanks! Cheers from Mexico City!
I thought the main reason to uncover early is because we're all too impatient to wait and see how the oven spring turned out!
Hej Sune. Jeg har overvejet præcis dét issue: Hvilken betydning har det hvor længe brødet er dækket. Så tak for videoen. Hvor har du din skærer fra? Pt bruger jeg en kniv, men det er ikke helt skarpt nok og jeg er ikke vild med tanken om at have løse barberblade liggende. På forhånd tak. K
Hej Kristoffer, min lame er denne her: fdgk.dk/buy-walnut-lame
Den skal selvfølgelig også bruge nogen barberblade: fdgk.dk/buy-razor-blades Jeg har dog hørt at de har dem i normal, men jeg har stadig mange liggende :)
@@Foodgeek Fedt, mand. Tak for snappy svar.
How do you decide the size of bannaton to use?
It’s because your baking temps are high, you’ll notice more if backing at 250 for first 5mins then 200 for remaining 20, then you can decide to uncover or not