September 12, 2023 - 6:33pm
Bump in center of sourdough loaf
Looking for some clues as to why there is tumor/bump that appears in my sourdough loafs.
My inclination leans towards how it is shaped before bannaton bedtime OR just how it bakes in the oven. I bake in a 460*f oven on a fibrament slab. Usually just one loaf at a time. So it could be the way it bakes alone bare naked on a hot stone, or the shaping, or underproof, or scoring. I also stare at it when it bakes. So that might be it as well.
Thank you in advance for any suggestions. 
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To my eyes, it looks like the slash was cut deeper where the bulge is. This would make sense - a deeper slash would be likely to expand more. It's easy to have a cutting action that is uneven over a long length. If this is consistent behavior, as your wording suggests, I'd say this is probably the cause.
TomP
I suggest it is shaping technique. Also pre-shaping before final shape.
Thank you for your suggestions. Tried a different folding technique and got a much different result far more uniform. Add it to the list of bread baking variables that jack with your loaf.
Maurizio of TPL mentions using different strength building techniques for different hydration doughs, before the bread is laid to rest in the bannaton. My dough is around 75% and plenty strong so less folding and forming is needed.