Sorry, I know this subject must have been talked about so many times.
I have just made some delicious sourdough rolls, they are light and
flavoured with the herbs and garlic.
I made them into 80 gram rolls - no matter the weight is not important -
however some split at the base.
The splitting is something I want to find the answer to.
I always put the nice smooth side on top and then slash to allow the dough
to expand.
Could I be answering my own question about the splitting at the base by
thinking it could be the lack of atttention to the closing of the splits
at the bottom?
If so how do you seal those annoying split bits that occur when shaping
dough?
I have tweaked the cracks together but there must be a secret from an
expert out there??

Brian