Getting fissures from baking seam up
Ken Forkish's method of proofing loaves seam side down in the banneton and then baking them seam side up is a nice trick for a lame/slashing/scoring challenged baker like me. Does this seam up baking method produce fissures in every type of bread?
My first attempt at a seam up bake hardly made a fissure. Am I doing something that prevented more fissures? I used Weekend Bakery's Tartine style recipe (which is 70% hydration). I shape retarded in the fridge for 18 hours.