The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My baguettes and sandwich rolls are cracking from bottom

citirsimit's picture
citirsimit

My baguettes and sandwich rolls are cracking from bottom

Hi dear,

I am writing from New Jersey. I just trying to open a small bakery and started to make some breads. I have a cracking problem that I can't finalize. I change water and other ingredients percentage and the type many times but they are still cracking like the images.

I hope to hear some suggestions from you.

Thank you for advance.

RoundhayBaker's picture
RoundhayBaker

...variable already, so the answer's probably quite straight-forward. It looks like over-proofing (at least that's the cause when I get the same fault with my baguettes). Try checking the proofing much earlier than you have been. In high mid-summer temperatures it can take only half the amount of time to proof baguettes after shaping. Sometimes even less.

citirsimit's picture
citirsimit

You are completely right. I never think like that before. I'll try that and send you the result image today. Do you have any clue when the dough will be ready to get in the oven?

Best,

Ford's picture
Ford

Are you slashing your baguettes?  Perhaps not deeply enough?

Ford

Ford's picture
Ford

Are you slashing your baguettes?  Perhaps not deeply enough?  forgive the double entry.

Ford

citirsimit's picture
citirsimit

I don't have front image but I'll try to keep proofing time less and slashing deeply tonight when I make some baguettes. I 'll share the result in 12 hours.

 

kendalm's picture
kendalm

If that's the bottom and they are bursting, I'd venture to guess it a weak spot.  It looks to me like you have another fold right above the cracks which is presumably the next weakest part of the dough.  My take on your problem is that either during shaping you are folding or perhaps as you dock these / transfer from final proof (couche, linen or whatever) there may be some compromise of the final loaf shape.  Interestingly I've had many a baguette burst at the bottom even with deep scores on the top.  Keep in mind the base heats up much quicker than the top an is likely spot for bursts.  Need to make sure you get good even tension during shaping :) 

citirsimit's picture
citirsimit

Hi all,

Thank you for the suggestions. Firstly I was slashing dough deeply more than before and cover the dough with plastic bag at last proofing. I got the tension while proofing, I don't wait too much and I don't let the dough finished rising. Before my dough was dry and finished all rising.

The result is below.   

http://i.hizliresim.com/VEyMBR.jpg 

http://i.hizliresim.com/lEzWRk.jpg

Have a good weekend :)

Best,