I did make a loaf of bread but idk why I can’t get a nice split where I score it. It always splits at the bottom.pic.twitter.com/9E2jH3u4PH
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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.
Oh, interesting. I need to get back baking and test this out!
But then if I preshape my loaves and do the bulk ferment in a banneton then they seem to lose their surface tension, so I am unsure if that is also contributing on my round loaves. This one I shaped then bench rested before putting in the oven, no banneton.
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