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.
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Christa
Oldest, 22
Middlest, 13
Youngest, 10
Last edited by HuggaBuggaMommy; 04-11-2014 at 12:31 PM.
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