The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Slashes close up, help!

November 2, 2010 - 12:20am -- ww
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Does anyone have the problem of slashes on the loaf closing?? Mine open quite nicely then close up after about 10 mins into the bake. I don’t think it’s a matter of my cuts being too shallow. 


And what is the normal sequence? Oven spring preceding/ followed by/ accompanied with the opening?


I have a over-proofing problem but I wonder if too much steam or too little has something to do with it as well. Help!

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