cracks on my crust
To all crust experts out there, Just did a rustic loaf, a recipe I took in the TFL favorites, courtesy from Floyd today, and if you could see from the pic, I had so many cracks on the crust. I have yet to slice the bread as it is till pretty warm.
I baked it in a dutch oven preheat at 250deg, then reduced it to 240deg for 25min and remove the lid and continue for another half hour.
The last attempt I did had no issues with the cracks.
Any kind of hint would be very helpful. Thank you, Nora