why does my bread split when it rises?
The crust seems to be rising away from the rest of the loaf when I bake at the moment.
I have tried using steam, not using steam, baking in a pot, making the dough wetter, drier.
It seems to be happening a lot now. Not sure what I'm doing to make it happen.
Also, as you can see, the bread doesn't seem to be rising much at the moment.
I usually get lots of oven spring even though the dough doesn't rise much at all during proofing.
But now it seems I'm not even getting much oven spring.
My starter seems ripe enough when I use it. A nice layer of thin bubbles after 2 feeds, one after 8 hours, the next after 4. Then mix it into the flour and leave that for a few hours where it gets fairly aireated and I punch down and shape in a tin.
It's at this point that it doesn't seem to be rising at the moment.
Any help gratefully received.
(I have a picture but can't work out how to post it. Any help on that would be great too!)