The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Slashes close up, help!

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ww's picture
ww

Slashes close up, help!

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!

SylviaH's picture
SylviaH

If you are slashing an over-proofed loaf, it can cause it to deflat..I think that might be what's happening.


Sylvia

wally's picture
wally

plus, you might want to consider the possiblity of insufficient steam (especially if you have a gas oven), and, since you mention that your cuts aren't too shallow, that could be a culprit as well: cuts that are too deep can sometimes leave too much surface exposed which can form a skin and subsequently close up.


Unless you're baking a definitely underproofed dough, I'd stick with shallow cuts.


Just a couple extra factors to consider.


Larry

ww's picture
ww

will carry out an experiment if i can this weekend, thanks for the suggestions!