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#7835
Katherine Kehrli
Keymaster

Nancy,

Thank you for the question and the nudge. After so many work days I’m trying to take a little time to catch up on holiday shopping for my family.

Splits like what you have shown are a fairly classic example of under proofing. Your loaves are hitting the oven too soon. Make sure they are mixed to a moderate-to-strong gluten and proof a little longer.

Proofing is deceptive. But if you had it dialed in before it is the same “feel” on the poke test. Indent of finger should slowly fill back in and not necessarily all the way.

thank you for all you do. Thank

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