The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


sourwholewheat's picture

cracked top of whole wheat sourdough bread, why?

November 29, 2011 - 4:00am -- sourwholewheat

Hi everyone,

I'm new here and I'm sorry for starting to post without having introduced myself. Hope you don't mind if I don't. Ok, I'm a woman, using grams and Celcius:)

I have tried "almost successfully" to bake sourdough bread a couple of times.

Today,  I thought to make a no-knead bread (no kneading after the dough has doubled in size) and just to pour it into a wide square baking glass pan. Now, the inside of the bread is perfect for me, but the top is all cracked up.

My question is: What can I do to avoid the cracking?

freerk's picture

what makes my multi grain tangzhong crack?

June 26, 2011 - 12:15pm -- freerk

I am currently in the process of  putting together a multi grain unenriched loaf, relying on the tangzhong method to keep it nice and fluffy. Here is the latest result from its prettiest side:


But this is what I would like to talk about: on the dark side of the moon this is what is going on

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