The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Help with bread tearing

Gpats's picture
Gpats

Help with bread tearing

Hi guys, I've posted on this site before and got some great help so thought id try my hand with the latest issue I have been having. Recently my bread has started to tear along the sides as it bakes, I have been baking bread maybe a year and its only recently started to be an issue. I don't think I have changed my recipe or method at all so just wondering what might cause this. I have attached a picture of the tear on the raisin loaf I did yesterday to show you what I mean. As you can see I am scoring the bread on top to help release some of the steam. Not sure if this could be an issue with my shaping method or possible temperature cooking, I'm just at a loss as its just started happening recently with no real change to my cooking method. Any suggestions would be appreciated.
Thanks in advance
Greg

williampp's picture
williampp

Hi Greg, That looks to be a tasty loaf. The tearing along the side, could be caused by to much oven spring.

If you let the final rise go a bit longer, that should reduce the oven spring, and reduce the tearing.

Or try scoring along the loaf, the longer score should open more, and reduce the tearing.

Hope this helps. Bill. 

kendalm's picture
kendalm

that's a good problem to have - may've score lengthwise ?

WatertownNewbie's picture
WatertownNewbie

" I have been baking bread maybe a year and its only recently started to be an issue. I don't think I have changed my recipe or method at all so just wondering what might cause this."

First, I agree with the above comments, especially the scoring and the additional time to proof.  It sounds like you began to bake bread late in the calendar year.  Then spring and summer arrived as your technique and knowledge improved.  Then fall arrived with cooler temperatures.

Not sure what your recipe is, but in general (and particularly with a completely sourdough bread, i.e., no commercial yeast) you will find that everything takes a bit longer now with cooler temperatures.  How does the temperature of your kitchen compare now with a few months ago?  That can make a difference.

Your bread looks tasty.  Happy baking.

Gpats's picture
Gpats

I am actually in Australia so its just getting warmer now as the problem has started to rise, thanks all for your help though I really do appreciate it as a novice bread baker, I will knock up a couple loafs this weekend and try the longer proof see if that helps the issue at all.

Would it be worth extending my first proof a little as well or would this be an issue with the second proof?

Peet's picture
Peet

I was thinking if you score lengthwise along the top it would probably allow for the spring to pop out the top more.

 

Make sure you make deep scores as well!

yozzause's picture
yozzause

If the loaf was baked in a pan or tin its just a natural tear where the dough expands up the side of the pan, i see nothing wrong there the break appears to be quite even too. 

regards Derek from Fremantle