4

sourdough bread cracks

We have been facing this problem as you can see in the image. This dough is 75% hydrated and it is always cooked in a ventilated oven over a baking stone, the temperature of baking is 220° Celsius / 428° Fahrenheit, while it bakes we create steam inside the oven by sprinkling water inside it. In the beginning of the baking process the oven spring happens accordingly, after a while the oven spring stops upwards and the bread beggins to crack underneath, creating in some cases huge cracks. What can we do to prevent it? What could we having being doing wrong? Thanks in advance

Improve this question
3
  • 1
    Hello, and welcome to Stack Exchange. Another picture, with a better view of the damage to the bottom, might help us answer. If you don't have enough rep to add another picture, just post a URL and someone will be by to edit it into your question.
    – Daniel Griscom
    Dec 25, 2016 at 19:13
  • I voted to close, then retracted because I linked it to the incorrect former question. It looks like I can't vote again. However I believe you can find your answer by typing 56221 (the reference to the prior question) in the search bar. Someone with more power than I can help sort this out, I suppose.
    – moscafj
    Dec 25, 2016 at 21:29
  • 2
    cooking.stackexchange.com/questions/56221/…
    – MaxW
    Dec 26, 2016 at 0:44

1 Answer 1

Reset to default
1

Cracks around the bottom are said to be caused by cold baking sheets. Something about the temperature gradient needs to change. Try baking on a preheated pizza stone.

Improve this answer

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.

Not the answer you're looking for? Browse other questions tagged or ask your own question.