June 6, 2012 - 8:18pm
side splitting
Does anyone have a reason for batard side splitting? The sourdough was mixed (20% pre-fermented flour), bulk proofed elevated temp (80F) for 2.5 hours, then put in cooler for 12 hours, shaped cold, proofed normally, then baked. Both batards rose nicely but had a small split on the side.
Poor surface tension? Too much tension? Poor technique in general? Any insight would be great..thanks :)
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Hard to do a diagnosis with so little data, but if you put up a photo I am sure you will get lots of opinions.
Depending on the real temperature in the cooler it is over fermented as well.
Could also be a slightly shallow slash or perhaps you are baking in a convection oven?
each other in the oven?
I hesitate to ask this but......slashed before baking?
Thanks all for the help!
So..it wasn't a huge blowout..just a slight split towards the end. Both were slashed as normal, then baked one at a time in a conventional oven on a stone with a lid. Thinking about it now, the lid may have actually brushed up against the side. I usually take photos but didn't this time. I'm going to bake again soon so I'll upload some photos if it hapens again. I really appreciate all the feedback!!