hello loaves!
been trying to figure out what would be the reason for this cracked waist all over my buns
can blame any step in the process which are many to be honest to adjust
oven? proofer? mixing? recipe it self? heat temp? shaping?
I can say that my previous oven had no problem but both are same mechanism (convection where the fans runs clock and counter clockwise)
recipe hydration 58%
all fat varies from 5% to 10% (milk butter and eggs)
changed from low to high fat and still the same, hydration from 55% to 58% and still the same
improver from .5% to 1% and still the same
resting dough 15min to 45min and still the same
will rotor oven eliminate the aggressive spring? as it more balanced heat distribution
any who experienced same issue and overcome please help!
thanks
proof a bit longer
or, does your oven have a steam injector? a bit of steam will help prevent the skin from setting before the oven spring is done.
best of luck.
~andrew
It's more on the overproof side and yes, my oven has steam and tried it. same result but very saggy skin on the finished product, might increase hydration ? will make the dough more extendable ? i bake at 160-170c