The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Split crust

Tomlin's picture
Tomlin

Split crust

Hello,


I'm fairly new to the breadmaking scene. I purchase a Breadman TR875 in October. The last few loaves have have come out with a split crust on the top/side like this:



 


It tastes okay (maybe a little dry). It's a honey wheat recipe that I've made before and it's alway turned out fine. I keep the whole wheat flour, gluten and yeast in the fridge.


Any ideas?


TIA.

mrfrost's picture
mrfrost

Maybe try adding a little more water/liquid. Flour may tend to get a little dryer in the winter and also as it sits in the fridge/freezer.

Sean McFarlane's picture
Sean McFarlane

Generally when you have such great spring that the crust rips like that, your loaf is underproofed.

Tomlin's picture
Tomlin

Not familiar with that term. I checked the 'net and I think it means not given enough time to properly rise. Do you think maybe the yeast has gone bad? I noticed the last couple of loaves didn't seem like they were as "big" after the last rise cycle.


Thanks for both replies. I'll try new yeast first, then, if that doesn't work I'll add a little more water.

Sean McFarlane's picture
Sean McFarlane

When you do your bulk fermentation(1st rise) the general rule is to let the dough double in size. After bulk fermentation you shape your loaf(loaves) into apropriate sizes. Now you wait again for the dough to rise(proofing). It can get a little tricky here, as  you are not always looking for the loaf to double in size. Most of the time you need to let the dough dictate when it is done.


Prolly not you yeast, have patience!