Sandwich loaf splitting where shaped :(
I have been working on perfect my technique with BBA's basic white bread sandwich loaf recipe, variation 3. I have had some excellent results, but I have constantly had an issue where after shaping and proofing in the bread pans, the dough doesn't seem to properly stick to itself internally all the time and I get some slices that are flimsy or even fall apart along the line where the loaf was shaped. This hasn't happened to EVERY loaf, but the vast majority that I have made, I'd say 6 of 8 that I have made. The shaping instuction from BBA is to form a boule, rest 20 mins, flatten into a square, fold the sides in so that you have long rectangle, and then roll it up, sealing after each turn of the dough. This method works very well for getting the loaf into the right shape for the bread pan and when they bake up they look great, taste great, have great texture... just this weird issue. I included some pictures to help see what I am talking about. The first I put red dots to follow the very obvious swirl pattern in the crumb of the bread (this loaf was over-proofed a little too, but this happens on loaves that were proofed appropriately too), and the second I lifted the split to show that it isn't even just the line, it isn't even attached to itself. I could understand this happening if, maybe, I used some fflour while shaping and the surface of the dough dried out too much, but I'm not. As per BBA's instructions, all my rests, rises, and fermentations are done with a light misting of spray oil and covered with saran wrap.