The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

The craggy split on the cover of FWSY

Janet Yang's picture
Janet Yang

The craggy split on the cover of FWSY

(Flour Water Salt Yeast) How do you get a loaf to split in that rough way?

Janet

BobBoule's picture
BobBoule

preheating my oven to 500 degrees F then ten minutes after placing the dough in to bake (I use a dutch oven) I turn it down to 450 degrees F (if i leave it at 500 my loaves will burn) for the rest of the baking time. My loaves always split with lots of craggy lines everywhere. I always bake high hydration recipes, but I don't know which characteristic creates that nice craggly crust or if its both that do it.

a_warming_trend's picture
a_warming_trend

I'm able to achieve it with a good amount of flour on the banneton/brotform, then proofing seam-side down. the extra flour ensures that the seam won't tighten too much. I've found that it works best with a shorter, room-temperature proof.

 

 

 

LindyD's picture
LindyD

FWSY instructs to place the seam side down in the proofing basket.  Then when the bread is loaded to the peel, the seam is the top and will naturally split.

a_warming_trend's picture
a_warming_trend

The problem is that high-hydration doughs can seal a downward-proofed seam. I think you can make it work well for a long refrigerated proof, but I've had my best results with dough that's been retarded during bulk fermentation, then proofed at room temperature. With a lot of flour on that banneton. Keep that seam loose with flour, even while you keep the shape taut! 

Edo Bread's picture
Edo Bread

A master at controlled random destructive beauty! 

a_warming_trend's picture
a_warming_trend

I guess there is some irony in the careful management of the blooming of natural fissures in dough...