Question about loaves splitting?
Just wondering if anyone else has ever had a problem with their loaves of bread splitting on top while it's rising. I live on a farm with my parents and siblings--we raise our own wheat and mill it ourselves. It's a hard red wheat. I bake bread to sell and its aggravating when the loaves split and aren't ''sellable'' any more. I use all whole wheat freshly ground. I've tried everything I can think of but it's still splitting sometimes. Sometimes it's just a little split and other times it goes across the whole top of the loaf. And sometimes a whole batch will be fine and the next time every loaf will be split. The ingredients I use are fresh ground flour (it does make a difference!), water, oil, honey, yeast and salt. I have a hobart mixer so I don't have to do it by hand which is nice. I can mix seven loaves at a time--that's how many fits in our oven. Any suggestions would be helpful!!