preheating my oven to 500 degrees F then ten minutes after placing the dough in to bake (I use a dutch oven) I turn it down to 450 degrees F (if i leave it at 500 my loaves will burn) for the rest of the baking time. My loaves always split with lots of craggy lines everywhere. I always bake high hydration recipes, but I don't know which characteristic creates that nice craggly crust or if its both that do it.
I'm able to achieve it with a good amount of flour on the banneton/brotform, then proofing seam-side down. the extra flour ensures that the seam won't tighten too much. I've found that it works best with a shorter, room-temperature proof.
FWSY instructs to place the seam side down in the proofing basket. Then when the bread is loaded to the peel, the seam is the top and will naturally split.
The problem is that high-hydration doughs can seal a downward-proofed seam. I think you can make it work well for a long refrigerated proof, but I've had my best results with dough that's been retarded during bulk fermentation, then proofed at room temperature. With a lot of flour on that banneton. Keep that seam loose with flour, even while you keep the shape taut!
preheating my oven to 500 degrees F then ten minutes after placing the dough in to bake (I use a dutch oven) I turn it down to 450 degrees F (if i leave it at 500 my loaves will burn) for the rest of the baking time. My loaves always split with lots of craggy lines everywhere. I always bake high hydration recipes, but I don't know which characteristic creates that nice craggly crust or if its both that do it.
I'm able to achieve it with a good amount of flour on the banneton/brotform, then proofing seam-side down. the extra flour ensures that the seam won't tighten too much. I've found that it works best with a shorter, room-temperature proof.
FWSY instructs to place the seam side down in the proofing basket. Then when the bread is loaded to the peel, the seam is the top and will naturally split.
The problem is that high-hydration doughs can seal a downward-proofed seam. I think you can make it work well for a long refrigerated proof, but I've had my best results with dough that's been retarded during bulk fermentation, then proofed at room temperature. With a lot of flour on that banneton. Keep that seam loose with flour, even while you keep the shape taut!
A master at controlled random destructive beauty!
I guess there is some irony in the careful management of the blooming of natural fissures in dough...