Splitting Rye Loaves
I have been baking sour rye bread for a number of years, and am quite pleased with the resulta in terms of flavor, texture, and appearance. With one exception: although I slash the top of the loaf before it goes in the oven, when I remove the finished loaf I find that the crust has split, The split generally occurs in the upper third of the loaf, occurs on only one side, and runs along, rather than across, the loaf. I would,largely for cosmetic purposes, like for this not to happen. Failing that I'd like to understand why it happens.