October 2, 2020 - 4:57pm
Baguette/hoagie bread
I have been using the same recipe for these loaves and whatever variations I make they always crack open on the sides. Please someone let me know what I may be doing wrong. Recipe is:
19 oz bread flour(I tried AP and a mix of AP/bread flour)
1 1/2 C water
2 1/4 tsp yeast
1 1/2 tsp salt
Conventional oven 450 degrees Fahrenheit for 20 minutes , water pan in oven for steam, spritzed with water before baking, rotated and spritzed with water again after ten minutes.