Splitting rye loaves?
I'm at the end of my wits and am in need of help and ideas.
I bake two different kinds of rye bread, both with commercial yeast. Both the yeast content and the hydration levels in these breads are different. In the last few months both breads started splitting during baking (I start them at 450F for 10 minutes and finish them at 325F with convection -- and it is during the latter stage that they split). I have not changed the formulas or the baking temperatures in the last few months. Even though I HAVE started mixing the dough in my new 20 qt. mixer a couple of months ago, the splitting seems to have started before that.
I tend to attribute it to a change in ambient temperature/humidity due to the beginning of the heating season but can't figure out how to adjust for it or even if I can/should adjust.
Any ideas would be greatly appreciated.
Attached is the picture of today's batch. Every single one of my 4 loaves split in the same way. I apologize for the quality of the picture -- I'm a baker, not a photographer. ;)
Thank you,
Nika aka Breadnik
Nika,
This is one of those mysteries that will require a full recipe description with techniques to be able to (hopefully) accurately diagnose. I am guessing that you have already been through all you can think of in your mind but I'll ask a few things anyway.
Have there been ANY changes at all on your part no matter how apparently slight or insignificant? Flour? Water? Salt? Oven? Shaping technique? Arrangement in the oven? Oven rack position? Sheet pans? and so on.
Whenever I see split loaves I first think under proofing which could in fact be the answer in this cooler Winter weather. Under proofing is most certainly not always the answer but a very likely suspect. Do you proof by the clock or by the dough?
This very question about splitting loaves has come up recently so do check the past posts for the subject and I hope that the collective TFL minds find an answer for you.
Jeff
Jeff, I accidentally posted a reply to you as a separate comment below.
Jeff, thank you.
I proof by the look of the dough more than by the clock. And I think you are right, underproofing most likely IS my problem. I was just going through every step of the process in my head and realized that the oven spring I am seeing these days is quite a bit greater than what I used to see over the summer, and that it is not necessarily a good thing. And while 1.5-2 hours of proofing was enough in summer, 2-2.5 hours at room temp of 66-68F in winter may not be.
I have searched the forums for "cracking rye", "splitting rye" and many other combinations of keywords but have not, so far, found that discussion.
Cheers,
Nika
Nika,
Here is one:
http://www.thefreshloaf.com/node/10363/my-bread-keeps-quotsplittingquot-side
I searched for "splitting"
Jeff
Thank you so much, Jeff! I really, REALLY appreciate your help.
speed up the proof by raising the temperature of the water used?