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(ron doctors) wrote in message . com>...
> Kenneth > wrote in message >. ..
> > On 7 Mar 2004 17:31:47 -0800, (ron doctors) wrote:
> >
> > >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 .

Here are some troubleshooting suggestions:

If the bread has an excessive break on the side
# Oven is too hot
# Insufficient rising period
# Improper shaping

If the tops of the bread loaves are cracked
# Bread cooled too rapidly, probably in a draft
# The dough is too stiff
# The dough is not mixed well

I have also found that often sourdough breads need to be hydrated more
than regular bread. A good place to go for more information is:

http://www.kingarthurflour.com/

Happy baking!