Crumb and taste is great and they look great coming out of the oven, but after they cook, all of my loaves crack like this. It is fine, but definitely messy to cut and I personally don’t like the cracks. I think it might have to do with the sudden temperature change, but I’ve tried just leaving the loaves in the cooling oven or in the Dutch ovens after baking and still no difference. The only thing I haven’t tried yet is open baking. Open to suggestions!!
Recipe (pretty standard loaf recipe):
100g peaked started
300g filtered water
400g KA bread flour
8g salt
Combine water and starter until milky. Then add flour and salt. Let sit 1 hour with stretch and folds x 2 and coil folds x 2 every 30 minutes after. Bulk ferment on counter until doubled and domed (4-6 hours.) Shaped and then into the fridge overnight for second bulk. Baked in the morning at 475 degrees in Dutch oven with a few ice cubes for 30 minutes then without lid for 8 minutes. Taken out to cool and crack for 1 hour.
by areyoukeeningme
10 Comments
In my experience, cracks or a sign of a good crust, gluten formation, and fermentation mastery. At least, that what I learned from my boss.
I usually do 20 min lid on 480 and 30 min lid off at 460. I think you aren’t allowing enough time for the crust to form.
I can’t even figure out how that could happen. I’m sure it is great eating, just never seen that. Almost like an egg wash.
What does it look like inside? My guess is it is undercooked and collapsed in on itself.
Good sign. Indicates the bread expanded hard while baking and then contracted as it cooled. This is what causes the crackling sound as the bread cools – that heavily crackled texture is just an extreme example.
I take this as a sign that I nailed my proof and shaping.
Almost like a bahn mi baguette. Would love to know how that can be replicated in my kitchen.
Maybe try without ice cubes. Thats what has worked best for me. But also depends on your hydration level
Where do you put ice cubes ?
It looks tasty, but I think you should have baked it longer. If you let it really sit in your oven and get a deep red/brown color, it means that the crust has really set and you won’t get as much cracking /contraction. That color also indicates that the crumb is fully cooked and not gummy, so it can hold its shape as it cools
If you’re making vietnamese banh mi style baguettes this is the perfect texture for the bread