Hello bakers....
I have been baking for a year or so and really enjoying the process and the outcome. The last 6 - 8 loaves have been spltting open and I can't seem to figure out why this is happening. Bread tastes fine but looks pretty strange. Any clues? Thanks so much. Greg D.
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Hi Greg,
My first thought is under proofing in the final proofing. However, I use to see cracking on my loaves when I turned them out of the banneton just before baking. That issue was resolved with a shorter first proofing.
Have you noticed any cracking or splitting just prior to baking?
Have you changed anything in your process or ingredients?
Hi Shasta,
Yes I think you are probably correct. I have been rushing final proofing the last few times. And I will also check if loaves are splitting when I turn them out of my banettons....Thanks so much. Cheers, Greg D.