Does anyone have a reason for batard side splitting? The sourdough was mixed (20% pre-fermented flour), bulk proofed elevated temp (80F) for 2.5 hours, then put in cooler for 12 hours, shaped cold, proofed normally, then baked. Both batards rose nicely but had a small split on the side.
Poor surface tension? Too much tension? Poor technique in general? Any insight would be great..thanks :)