still cracking loaves
Is my hydration too much or too little? I'm getting inconsistent results with my regular loaf.
Crack on one side, even though top is diagonal scored 5 or 6 times.
2c Silverton grape starter ~ 75% hyd.
2c bread flour
5 tbsp wheat berries boiled for 20 mins in 1c water plus 1/4c quinoa boiled in an additional 1/4c water for 15 additional mins.
1 tbsp gluten
2 1/2 tbsp sprayed malt sugar extract
1c hot water
mix 5 mins with Bosch on 3
Autolyse 30 mins
add 2 1/2 tsp yeast
2 1/2 sea salt
Mix 5 mins on 3.
Rise 20 in steamed oven at ~ 80ºF
Baked from "cold" at 400º for 45 to 50 mins.
These are from today