So right now I am baking 100 breads a week. But as of late I have been having issues with my breads opening up.
I will attach a photo below.
When I shape and place in banneton or basket they seem secure and then when I go to bake or put in the fridge I find that many have opened.
I have switched my shaping from stitching to just rolling and tucking both ways and then sealing the seems.
I know that this is not normal and I don’t know what I am doing wrong. Is it the dough or my shaping?
this picture is of the bread after it’s overnight ferment.
help appreciated =)