Crust cracks - Is this a good thing??
i have noticed recently, some of my hand shaped round loaves have been forming cracks when I take them out the oven. Googling it I found this page.....
does this sound right??
when I bake my bread, I use a preheated granite tile as my base, alaong with spraying water in the oven. I crank the heat up max until I put the bread in then drop it down to about 180 celcius.
Thanks in advance