Does anyone have the problem of slashes on the loaf closing?? Mine open quite nicely then close up after about 10 mins into the bake. I don’t think it’s a matter of my cuts being too shallow.
And what is the normal sequence? Oven spring preceding/ followed by/ accompanied with the opening?
I have a over-proofing problem but I wonder if too much steam or too little has something to do with it as well. Help!
If you are slashing an over-proofed loaf, it can cause it to deflat..I think that might be what's happening.
Sylvia
plus, you might want to consider the possiblity of insufficient steam (especially if you have a gas oven), and, since you mention that your cuts aren't too shallow, that could be a culprit as well: cuts that are too deep can sometimes leave too much surface exposed which can form a skin and subsequently close up.
Unless you're baking a definitely underproofed dough, I'd stick with shallow cuts.
Just a couple extra factors to consider.
Larry
will carry out an experiment if i can this weekend, thanks for the suggestions!