Cracks in Rye Crumb
I regularly bake an 85% pullman rye with decent results; good rise, even crumb, nice flavor. I store at room temp and slice by hand as needed.
However....I find that when I reach the last 1/4 of the loaf the crumb begins to show cracks as per the photo. Something seems to happen internally during storage to an otherwise excellent loaf. Any thoughts?