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Why is my bread doing this?

post #1 of 4
2/8/10 at 4:38am
Thread Starter 
The crust cracks along both sides, right at the spot where the top of the sides and the 'dome' meet if that makes sense. I have this problem whether I'm making white or whole wheat or a combination of the two. Can this a gluten problem? I get a good rise and a good 'oven spring' but I still wonder if this can be solved by kneading longer?
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post #2 of 4
2/8/10 at 10:29pm
Do you split the loaf before you put it in the oven?
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post #3 of 4
2/11/10 at 8:08pm
Thread Starter 
Oops, I missed your response. No. . . I don't split. I wonder if that would help?
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post #4 of 4
3/8/10 at 5:10am
the cracking is because the gas and air in the bread are expanding giving you your perfect rise. splitting it on the top gives the gasses and air a route to exit through.
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Mothering › Forums › Health › Nutrition and Good Eating › Why is my bread doing this?