February 9, 2009 - 10:50am
cracked loaf
I have a particular recipe of a multigrain loaf bread w/LaBrea type grape starter that I've been baking for years
But every now and then it gets away from me.
The usual bad sign, as it was recently, was a cracked loaf around the sides just under the "rise".
I always "score" the top of the loaf.
I rise under steam and bake the first 10 minutes under steam.
Does this crack "usually" mean, too wet, or too dry? I'd think too dry, but .....