September 2, 2018 - 3:17pm
Why does my bread crack when baking?
About half the time that I bake bread it cracks around all or part of the perimeter. See the photo. It shows two loaves. The loaf in the rear is just ever so slightly cracked, whereas the front loaf is severely cracked. Tastes great, but ugly.
I will appreciate anyone's ideas on why this happens and how to prevent it. Thanks!
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Score the bread in a cross or pattern with a razor or lame to allow gas to escape and controlled pressure release.
Will do! Thanks.
Scoring is definitely crucial. Even just a few snips with a pair of scissors held vertically will help.
Also, when you do the final rise, be sure to cover the loaves with a damp cloth or a plastic bag (not touching the dough) to be sure the top surface does not dry out. If it is too dry, the dough will burst out where it is softer, as yours has. Spraying on top can help. As can steam in the oven.
I like the scissors idea. I tried a razor before, and a sharp knife, but the dough stuck to each.
I do cover the dough on the second rise and spray every 7 minutes during the 25-30 minute baking time.
Thanks for your advice!
I'm not sure you should be opening the oven 4 times during the first half hour of baking. Perhaps spray once at the beginning and then again while you check your scoring after about 7-8 minutes, then leave it alone. So much steam escapes when you open your oven door. Have you tried Lava Rocks in the bottom of your oven in a pan?
Good luck.
Lava Rocks? Why not! I'll find some and give them a try. Thanks.