Cracking of dough during proving
Prepared dough for a Spelt, Wheatgerm &Oat Loaf last night at about 7pm. Now Saturday 28 Jan 10am.
Flour mix is 500gms white spelt / 100gms wheatgerm / 100gms pinhead oats / 300 gms dark rye
Put three loaves into our very cold conservatory overnight and this morning the dough looks like this :
Is this cracking more common in certain types of bread ? and does it effect the baking time as the loaf "opens" in the oven. Any comments welcome
I like the look when baked
Thanks for comments