- This topic has 7 replies, 4 voices, and was last updated 2 years, 10 months ago by Nancy Penrose.
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Nancy, my loaves look just like this! I’m so glad you posted. Have you been able to adjust your proofing time and did it help?
My first loaves, I use the modern recipe. I’m assuming this is underproofed as well, thanks for the info!
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
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
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
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
Hello all–
I have started getting huge splits in my loaves. This started when I made the switch to the latest Classic formula and began to use the loaf shaping technique describe in it, the one where you roll out to the 9 inch X 13 inch rectangle and then fold in thirds. Before that I had been using the “envelope” shaping method. But maybe I’m not kneading the dough enough (I mix and knead by hand). Attaching a photo here. I’m confident the loaves will “eat well” but they aren’t very pretty! Thanks for any advice.
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