The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crust cracks - Is this a good thing??

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Nickb23's picture
Nickb23

Crust cracks - Is this a good thing??

Hey guys, 

i have noticed recently, some of my hand shaped round loaves have been forming cracks when I take them out the oven. Googling it I found this page.....

http://www.thekitchn.com/food-science-why-bread-crusts-87395

does this sound right??


when I bake my bread, I use a preheated granite tile as my base, alaong with spraying water in the oven. I crank the heat up max until I put the bread in then drop it down to about 180 celcius. 


Thanks in advance   


Nick


dabrownman's picture
dabrownman

it must be broken and you can send me the ruined bread anytime :-)  We like cracks and hope to get them every time we bake bread - and are disappointed when we don't get them.  Nice baking,

Song Of The Baker's picture
Song Of The Baker

I too recently experienced this hairline cracking.  It wasn't until some users on here commented that it was a very good thing.  Be proud!

John