Why is my bread cracking so bad? How do I stop it?
It’s exploding!!! Why? I guess it’s a good thing but how can I make the cracks a little more uniform. Tia
330g water 75g starter 500g flour 10g salt (Per loaf)
by opaoz
11 Comments
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Palanki96
Deeper scoring or lower heat. Maybe proof it a little more
SkeptycalSynik
Some of the usual suspects are… a bit underproofed; too dry (more steam in DO or in a pan); deeper scoring to “direct” the expansion. Your score looks plenty deep.
trimbandit
Can you post a picture of the crumb?
RefreshmentzandNarco
You may need to score deeper.
Southpolarman
My guess would be you need to allow it to proof longer. And very likely to score more deeply. But mainly longer proofing.
uwillneverberoyal
Moisturizing my skin usually helps with the cracking
Legitimate_Patience8
A little underproofed. Let them warm up a little longer before baking. The dough is cold and not fully proofed in the centre. When you place it in the oven it slowly warms through. The crust is formed before the centre is warmed up fully, and it continues to proof and expand, forcing the cracks at the weakest points. Deeper scoring on a 30-45° angle can allow the loaf to open fully and expand. Wet cotton string in the scoring can help with this as an old trick too.
coffeed19
the bread was not scored deep enough that the loaf is trying to come out of its sides. steam (from water) needed to escape during baking and by scoring deep enough, your bread can expand with ease. try scoring it at an angle?
Mental_Low8218
I ate with your suggestions. Lower hear might help a great deal.
Mental_Low8218
I never thought of things the way but you’re kind of correct!
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Deeper scoring or lower heat. Maybe proof it a little more
Some of the usual suspects are… a bit underproofed; too dry (more steam in DO or in a pan); deeper scoring to “direct” the expansion. Your score looks plenty deep.
Can you post a picture of the crumb?
You may need to score deeper.
My guess would be you need to allow it to proof longer. And very likely to score more deeply. But mainly longer proofing.
Moisturizing my skin usually helps with the cracking
A little underproofed. Let them warm up a little longer before baking.
The dough is cold and not fully proofed in the centre. When you place it in the oven it slowly warms through. The crust is formed before the centre is warmed up fully, and it continues to proof and expand, forcing the cracks at the weakest points. Deeper scoring on a 30-45° angle can allow the loaf to open fully and expand. Wet cotton string in the scoring can help with this as an old trick too.
the bread was not scored deep enough that the loaf is trying to come out of its sides. steam (from water) needed to escape during baking and by scoring deep enough, your bread can expand with ease. try scoring it at an angle?
I ate with your suggestions. Lower hear might help a great deal.
I never thought of things the way but you’re kind of correct!