Here is my SD bread . 30% of whole wheat flour was mixed in.
When I bake a loaf at home, same problem happens all the time.
Less openning on the surface...
As you see in the above picture, there is no bursting out at all. It just stopped as it had been slashed.
I want my bread opened much more .
Did I score the loaf in a wrong way ? Should I cut through a little deeper ?
Is the dough underfermented ( less gas production ) ?
Or Is my electronic home oven not good enough ?
This is the inside of the loaf. I think it is quite good crumb texture.
I can see many gas holes , which means there was no problem with fermentation and mixing ?