long time lurker, first time poster (question)
Hi, I'm dave, long time lurker, I decided to post a question here to see what I am doing right/wrong :D
I've been baking bread for about a 6 months, I'm using my own sourdough starter, but I am having uneven results with oven spring. I'm not sure if my bread is under proofed, or if is doing exactally what it should be doing, and I'm slashing incorrectly(?). At first, it was surface tension related and the side would rip open, that seems to have been worked out. now I am having problems with overexcited oven spring. I make my slashes, slide the dough in steamy oven, and sometimes it works great, but other times it will crack the bread on the center slash.
the inside comes out fine, but I would like more uniform spring, not just on the center slash. Is this somethign that I should work on chaging, or should I be happy that it wants to expand that much?