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On 4 Sep 2004 13:59:41 -0700, (Jonathan
Kandell) wrote:

>Is
>this from too dry a skin? Too much starter? Too long a proof? Not
>enough kneading? Not enough punching down? Too few rises? Not enough
>tightening during shaping? Not enough pre-tightening?

Hi Jonathan,

My strong guess would be your first...

Did you attempt to proof the loaf in its final position? (That is,
while proofing, was the top of the baked loaf uppermost?) If so, it is
likely that it just dried out and then could not expand to allow for
the expansion of the interior of the loaf.

Have you tried proofing in some sort of lined basket, then inverting
to bake?

All the best,

--
Kenneth

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