Sourdough bread keeps cracking underneath. What could be the reason?
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
Best Answer
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.
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Quick Answer about "Sourdough bread keeps cracking underneath. What could be the reason?"
Cracks around the bottom are said to be caused by cold baking sheets. Something about the temperature gradient needs to change.Why is my sourdough bread splitting on the bottom?
You need to make sure that you do not leave air pockets in the dough. These air pockets can be a result of a bread that is too loose and can end up close to the surface of the bread. The baking process will expand and push out of the crust wherever they are, causing a burst or split in your crust.Why is my sourdough bread crackling?
The fresh crackling sound that sourdough makes is a sign that the crust is thin, dry and crispy. Sourdough bread that has a dry, thin and crispy crust makes a crackling sound as it cools down after being taken out of the oven.What causes bread to crack?
The combination of moisture and high heat allow for an initial rise (oven spring) and then the crust sets. The moisture on the outside of the loaf quickly evaporates, forming that hard, ultra-crispy crust. The hairline fractures only form after you take the loaf out of the oven.How do you keep dough from cracking?
One or two cracks can be fixed by brushing with water and rolling the edges together to seal. Next time, allow the dough to warm up slightly if very cold and roll as evenly as possible near the edges to prevent cracking. Dough was kneaded too much after the water was added. Or, the dough wasn't relaxed after rolling.TWO reasons your sourdough doesn't SPRING like this 👆
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