It’s probably a shaping issue since it was perfectly proofed and jiggly when I put it in the oven. I always use steam as well so who knows. This happens to every loaf I make.
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I've never gotten it quite right. I made deeper slash the last time and ended up deflating my loaf :(
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Yeah you have to be careful because too deep of a slash will probably get rid of the tension from shaping, especially if it’s a high hydration loaf.
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It looks gorgeous!!!!! :). Could be shaping. I have similar problems with the scoring if I shape them oblong/bâtarde, but don't have the probl. round loaves In my case I wondered if it was due to overproofing and then lack of oven spring. Let me know if you find a trick.
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I think my round loaves might have been an issue with both shaping and being underproofed since I heard that underproofing is more the reason for bursting because the bread hasn’t risen enough on the counter.
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