February 9, 2009 - 10:50am
cracked loaf
I have a particular recipe of a multigrain loaf bread w/LaBrea type grape starter that I've been baking for years
But every now and then it gets away from me.
The usual bad sign, as it was recently, was a cracked loaf around the sides just under the "rise".
I always "score" the top of the loaf.
I rise under steam and bake the first 10 minutes under steam.
Does this crack "usually" mean, too wet, or too dry? I'd think too dry, but .....
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Now and then I get a crack or blowout where there's not supposed to be one. In panned bread it's where you say, just below the rise on the sides.
With me its usually either lack of meticulousness in shaping, (in a hurry etc etc) or a little underproofing, ( thus a monster oven spring) or a mix of the two.
I check the bread after 10 minutes. If I see a possible crack, I stick a (big) needle in there a few times. I guess it is related to everything, as usual, but mostly to the scoring you use.
Cheers, Jw
Make sure you don't put your loaves too close together... I think when they are too close together, the steam escaping from the loaves causes them to blow out... At least this has been my experience...