bread crust

(ron doctors) said:

I have been baking bread for a long, long time and keep
finding that the top and sides will split open erraticaly.
I put cuts in the top and they help but often I get an
"explosive" look to the loaves. I bake on a stone in a 425
oven and then change to 375 after 15 minutes. I bake two
loaves side by side. The bread is a 60/40 mix of white and
whole wheat hard high gluten flour . I do all the
processing by hand, the first raise is overnight in a cool
kitchen. The yeast is from a starter that I made years ago.
It is fantastic bread with a great sour taste but I would
like more conmtrol over the appearance. Ideas please or
questions... Thank you .

Howdy,

Please see my response to the same message with the other
subject line posted to the baking group...

--
Kenneth

If you email... Please remove the "SPAMLESS."

I don't have any idea what causes the problem but that sure sounds like
great bread!
"ron doctors" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have been baking bread for a long, long time and keep
finding that the top and sides will split open erraticaly.
I put cuts in the top and they help but often I get an
"explosive" look to the loaves. I bake on a stone in a 425
oven and then change to 375 after 15 minutes. I bake two
loaves side by side. The bread is a 60/40 mix of white and
whole wheat hard high gluten flour . I do all the
processing by hand, the first raise is overnight in a cool
kitchen. The yeast is from a starter that I made years
ago. It is fantastic bread with a great sour taste but I
would like more conmtrol over the appearance. Ideas please
or questions... Thank you .

Quoted message said:

ron doctors said:

I have been baking bread for a long, long time and keep
finding that the top and sides will split open
erraticaly. I put cuts in the top and they help but often
I get an "explosive" look to the loaves. I bake on a
stone in a 425 oven and then change to 375 after 15
minutes. I bake two loaves side by side. The bread is a
60/40 mix of white and whole wheat hard high gluten flour
. I do all the processing by hand, the first raise is
overnight in a cool kitchen. The yeast is from a starter
that I made years ago. It is fantastic bread with a great
sour taste but I would like more conmtrol over the
appearance. Ideas please or questions...

There are dozens of reasons taht can contribute to why bread
crust splits... without seeing your complete recipe,
including procedure, no one can offer more than wild
speculation.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

In article <[email hidden]>,

(ron doctors) said:

I have been baking bread for a long, long time and keep
finding that the top and sides will split open erraticaly.
I put cuts in the top and they help but often I get an
"explosive" look to the loaves. I bake on a stone in a 425
oven and then change to 375 after 15 minutes. I bake two
loaves side by side. The bread is a 60/40 mix of white and
whole wheat hard high gluten flour . I do all the
processing by hand, the first raise is overnight in a cool
kitchen. The yeast is from a starter that I made years
ago. It is fantastic bread with a great sour taste but I
would like more conmtrol over the appearance. Ideas please
or questions... Thank you .

Use a loaf pan???

K.

--
Sprout the Mung Bean to reply...

Quoted message said:

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cgi6.ebay.comeBayISAPI.dllOpen ↗
&include=0&userid=katra

Quoted message said:

Quoted message said:

It is fantastic bread with a great sour taste but I
would like more conmtrol over the appearance. Ideas
please or questions... Thank you .

Use a loaf pan???

NO the bread is just free formed intoa sausage about 12"
long and 3"
dia . It rises to about 5-6" diameter in the middle. I do
use molasses and ground flax seed in additiona to
the flour.

Quoted message said:

K.

Kenneth <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

On 7 Mar 2004 17:38:56 -0800, [email hidden] (ron

doctors) said:

I have been baking bread for a long, long time and keep
finding that the top and sides will split open
erraticaly. I put cuts in the top and they help but often
I get an "explosive" look to the loaves. I bake on a
stone in a 425 oven and then change to 375 after 15
minutes. I bake two loaves side by side. The bread is a
60/40 mix of white and whole wheat hard high gluten flour
. I do all the processing by hand, the first raise is
overnight in a cool kitchen. The yeast is from a starter
that I made years ago. It is fantastic bread with a great
sour taste but I would like more conmtrol over the
appearance. Ideas please or questions... Thank you .

Howdy,

Please see my response to the same message with the other
subject line

Where is your reply mentioned above?

Quoted message said:

posted to the baking group...

(ron doctors) said:

Quoted message said:

Please see my response to the same message with the other
subject line

Where is your reply mentioned above?

Huh...?

The description was posted to two different groups with very
slightly different subject lines.

I asked that the poster look for my response in the
other group...

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Quoted message said:

NO the bread is just free formed intoa sausage about 12"
long and 3"
dia . It rises to about 5-6" diameter in the middle. I do
use molasses and ground flax seed in additiona to the
flour.

try some steam in the oven. a pan on the bottom with some
boiling water.

--
Knight-Toolworks & Custom Planes Custom made wooden planes
at reasonable prices See knight-toolworks.comknight-toolworks.comOpen ↗ For
prices and ordering instructions.

Steve Knight said:

try some steam in the oven. a pan on the bottom with some
boiling water.

Howdy,

Indeed, that will produce some steam but at the expense of
the temperature of the oven.

If the steam is created in the oven the temperature of the
oven will be reduced radically as the change of water to
steam requires an enormous amount of energy.

HTH,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Someone has written and suggested that the dough was
underproofed so here is a bit more info on the process I
use: I do not prove the yeast as the I use a starter ( made
by taking a little of the old dough adding water and flour
and leaving it for about 12 hours at room temp.) and let the
first rise take place overnight. The dough has then risen
well and is full of holes and has a nice stringy texture
with a good yeasty sour smell. I knock this back and shape
into loaves, then let them rise until they just lose their
spring. Then bake at 450 for 15 and about 30 minutes at 375.
I can get rid of most of splitting if I cut very deeply but
this gives the loaves a very rough cut look. I like a few
artistically placed slashes but not a look like the bread
was attacked by a Samurai warrior! Any more ideas based on
this info appreciated. ron

From: "Fred" <[email hidden]> To: "ron doctors"
<[email hidden]> Subject: Re: bread burst sides Date sent:
Tue, 9 Mar 2004 19:06:02 -0500

Quoted message said:

Sounds like the dough is underproofed.

Kenneth <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

On Tue, 09 Mar 2004 18:00:36 GMT, Steve Knight <stevek@knight-

toolworks.com said:

try some steam in the oven. a pan on the bottom with some
boiling water.

Howdy,

Indeed, that will produce some steam but at the expense of
the temperature of the oven.

If the steam is created in the oven the temperature of the
oven will be reduced radically as the change of water to
steam requires an enormous amount of energy.

HTH,

(ron doctors) said:

I knock this back and shape into loaves, then let them rise
until they just lose their spring.

Howdy,

As I have said, try letting them go longer before you
bake...

HTH,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Quoted message said:

If the steam is created in the oven the temperature of the
oven will be reduced radically as the change of water to
steam requires an enormous amount of energy.

raise the temp and start with boiling water. works
fine for me.

--
Knight-Toolworks & Custom Planes Custom made wooden planes
at reasonable prices See knight-toolworks.comknight-toolworks.comOpen ↗ For
prices and ordering instructions.

Quoted message said:

If the steam is created in the oven the temperature of the
oven will be reduced radically as the change of water to
steam requires an enormous amount of energy.

raise the temp and start with boiling water. works
fine for me.

--
Knight-Toolworks & Custom Planes Custom made wooden planes
at reasonable prices See knight-toolworks.comknight-toolworks.comOpen ↗ For
prices and ordering instructions.