June 20, 2009 - 8:21am
loaf splitting
This is my first post here, although I have been lurking and learning for several months now.
I have been making sourdough bread following the King Aurther recipe and the taste, crumb and crust are wonderful. (My wife likes them even more than I do)
The problem I have is when the loaf is proofing, sprayed with Pam and covered with plastic wrap, about 3-4 hours into an aprox 5 hour rise, the dough will start cracking and opening up on top as if you were to bake it without slashing.
Seems to me that I should be getting some oven spring and am not because the internal pressure is released before it hits the oven.
Any ideas?
Thank you, John