Crust cracking on sourdough finally clicked after 12 tries

I kept getting huge blowouts on the side of my loaves and thought my scoring was the problem. Turns out I was proofing way too long and my dough was over-fermented, so the crust set before it could rise in the oven. Dropped my bulk ferment from 5 hours to 3.5 at room temp and used a colder shaped loaf straight from the fridge. Also switched to a razor blade instead of a bread knife for scoring, that made a weird difference too. Has anyone else had to rework their whole timeline just to fix one stupid crack?

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1 Comment

rosep8726d ago

Quit blaming the bread for a little crack. You spent 12 tries obsessing over something most people would never notice unless they're taking photos for Instagram. Yeah, over fermenting can cause issues, but dropping your bulk to 3.5 hours sounds more like a panic move than a real fix. And a razor blade vs a bread knife, come on, that's just basic gear. You're acting like you cracked the code when you probably just had a warm kitchen one day. Sourdough is supposed to be forgiving, you're turning it into a science project. Bake it, eat it, move on with your life.