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 .