Hello! Every loaf I make rips. I see people making loaves that don't have any sharp edges, crumbs on the top, and it's smooth… not mine lol! Idk what I'm doing wrong
325g of water
100g starter
500 g bread flour
10 g salt
Mix
Let sit for an hour
2 stretch and folds (30 min apart)
2 coil folds
Let bulk for however long (usually between 6-9 hours)
Cold proof for about 16 hours
Bake lid on 475° for 22-25 min
Bake lid off 450° for 9-12
by Reddittaylor12568
29 Comments
It’s ripping because you are getting such a good oven spring.
Maybe try a different score, deeper maybe or a longer score so it goes down the sides a little more.
Maybe try closing properly (like by pinching) those parts when you shape it. I feel they break in parts where the dough it’s a bit weaker. It happens to me as well in the edges when i do the bâtard shape and I’m a little sloppy.
I might be wrong, also I don’t mean you are doing something wrong or sloppy, the bread in the pic looks perfect, “despite” those little cracks which make it even more unique and authentic:)
I like the looks of it now, but if you’re looking for the ear and such, move the score to about 2 o’clock, score deeper than you do now, and score from the bottom of the loaf on one end to the bottom of the loaf on the other end.
I would start the score a little further down. Also, are you using a DO? If so are you adding additional moisture to it? Like ice cubes or spritzing? I used to have issues with blowout and tearing but adding moisture helped me
“Help, my loaves rise too much!”
https://preview.redd.it/uqztpj3958vg1.jpeg?width=4320&format=pjpg&auto=webp&s=1b62749d58db3f8b8a2994a722ad9f72e12125b6
Your starter has great power, grasshopper! Its immense strength is causing such powerful spring, it’s overcoming your scoring.
Mine does that too occasionally.
I have found that if I start along the side, about where the rip starts, go parallel to the counter for about an inch and a half, then come over the top and back down about an inch and a half on the other side it keeps it from “ripping” like that. But as others have pointed out, that’s an excellent problem to have.
https://preview.redd.it/jvedccy688vg1.jpeg?width=4007&format=pjpg&auto=webp&s=77136568f9b15322dab2bc8e6d39f88f8700d472
.
Try after 7 minutes in the oven take it out and rescore it deeper and put back in, should help your issuw
It looked to me like you might holding the blade too vertical when you score, and maybe a bit too deep. It’s causing it spread more outward instead of upwards.
https://preview.redd.it/ssavgn4qe8vg1.jpeg?width=1206&format=pjpg&auto=webp&s=0c828c96e76a13b2d1652fd45d55cd737f11ba69
Mine rips too if I do a single score. When I do a cross, it isn’t that bad.
Score it all the way to the tip each heel.
your ovan spring is amazing
Oh my mansion is too large and my bathroom is too clean and my gas tank too full and my city too walkable and my strawberries too ripe and my hair too silky and my clothing fits too perfectly !!!!! 😡
Dude, you know what just actually riiiiiips?
Your sourdough. It looks good.
Ripping means you did well!
How big is your banneton? If it’s larger than 8 inches, that may be contributing.
Cest bread!
It’s usually because your bread could have used a bit longer of a proof. You could try giving it a deeper expansion cut or try doing more cuts. All of these memes from posters who don’t know what tearing means acting like it’s desirable are pretty funny though.
That’s crack-tip propagation. When tensile stresses build up around a stress concentrator like a crack or sharp cut line…wait, what’s the sub?
Try doing a few diagonal scores across the other side.
I might be mistaken but I think that’s perfectly normal. Please correct me if I’m wrong but literally every loaf I have baked has torn to some degree or another.
Its tearing because the dough has run out of give from your oven spring.
Are you using a sharp blade? The first picture looks like the cut is a bit jagged. Use a sharp razor blade if you’re not already.
It also looks like you may be cutting close to perpendicular to the surface. Turn the blade to be at a 45 degree angle to the surface of the *dough* you’re cutting (not the table/counter) and don’t be afraid to cut deep. This will force more of a “smile” look when you cut it and when it springs, the “top” of the “mouth” will have room to open more during the spring. You’re also creating an “upper lip” which gives you more room for the dough to expand from.
If you’re doing all of this already… not sure what to tell you… 😀
Now I feel bad because I thought I had screwed my loaf up and it did this. It was sooooooo sticky I don’t know how it turned out normal.
After the final proof, pop it in the freezer for like 10-20 mins to get the skin colder. Then score and it will hold the score better allowing you to go deeper. That said, this looks like an authentic well done loaf when it rips like that. I don’t mind when mine do that at all.
65% water may be slightly low for the flour you are using. I notice I get tearing when I make a lower hydration loaf.
L
Lpppppppppppppppposost
Your episiotomy probably isn’t deep or long enough. Try scoring it a little bit longer next time and see what happens.
bake lid off for lesser time, 10 min at 250 degree celsius
I’m a new sourdough baker (~1 month) and have been struggling with the same thing. It always rips, sometimes it gets very ugly. But now I know my starter is just very active and my score is probably too shallow. I’ll try cutting it deeper the next time.