Some basic level questions
Hi everyone! I am a basic lever bread baker for about a year now. I have been using Emmaneul Hadrijandreu's book "How to make a bread" for all of my bread baking experience. Even though I have been baking bread for rather a long time now, I consider myself to be at very basic level as all of my knowledge is linked to that book.
I do, however, not make starter the way he does, but use the method I've found on TFL.
I have come to understanding that, if I want to improve my knowledge, I should expand my resources since I have been using only that book for quite a long time. I, however, live in a small European country and my resources are rather limited.
So I have decided to ask couple of questions here hoping someone would answer them :)
Now - first question:
Often - especially if I don't slash my bread (which I usally do, but somethimes Emmanuel's recipes don't require slashing) my bread cracks on the sides (this happens regardless of wheather I use yeast or sourdough starter). Is this normal or I have been doing something wrong?
Also, somethimes, when I make slash, it kind of closes back again and my bread cracks on the sides as well. Why does in it always opens on the line of the slash making a great crust?