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
Early Medieval historian: Ireland & Britain, kingship, landscapes, mentalities | knitting, video games, bread | ND | disabled | she/her | #BlackLivesMatter
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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
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.
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.
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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