70% Rye Loaf Cracked
Hey all. Been quite a while since I've been on here. Back at baking breads again! I just tried out a 70% rye loaf (first one for me since 2012!), formula found here:
As you can see in the photo below, there are quite a few cracks, even though I slashed quite well. Is this a classic sign of overproofing? I wouldnt be surprised as I did ferment and proof in a very warm environment.
Also the crumb is a bit tight compared to the 70% rye breads I've seen.