bread troubleshooting (with pic)
 

http://img.photobucket.com/albums/v2...psjfn6bivx.jpg

I've made this recipe a few times and always get the tearing at the tops of the loaves. It doesn't affect the taste or anything, but I'd like to fix it. Any thoughts? I've baked a lot of bread but not had anything like this before.

Re: bread troubleshooting (with pic)
 

Looks like you're getting a really good "oven spring" rise. You can score the top of the bread (length-wise once, or across three to four times), and it should prevent the tearing, but it will open up the top crust, obviously.

A few other (possible) solutions (depending on your "oven spring" school of thought). Do you cover your loaves while they rise? If you leave them uncovered, you might get less oven spring as the top is "harder" and may prevent the puffing. Or, you can try over-proofing your loaves (maybe an extra hour or so) so that the yeasts are "burnt out" and not as active when you stick the bread in the hot oven. Another options, if you're using a steam pan, is not to use it.

Re: bread troubleshooting (with pic)
 

Thanks! I've been using an "oven rising" method that I found online a while back - 15-20 minutes at 170 then turning it up to 350 to bake. I've used it with a couple of other recipes and the cracking didn't happen at all.

I will try scoring the tops. If that doesn't help I may just live with it because I love the efficiency of having them rise in the oven.

Re: bread troubleshooting (with pic)
 

Hmm, I've had many different problems with my bread but not that one. It seems to be such a temperamental bake, doesn't it?

Re: bread troubleshooting (with pic)
 

Oh yum!!! Looking at that makes me want to bake bread again! :D

Re: bread troubleshooting (with pic)
 

My bread just started doing this! I use a bread maker and haven't changed anything... And all of a sudden, cracked tops. :giggle


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Lucie--mom to Anna (April 2009) and Isaac (September 2012)