Bread Crust Splits in Oven

Discussion in 'Pastries & Baking' started by yogini, Feb 10, 2013.

  1. yogini

    yogini

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    The crust of every loaf of bread I baked the last few years has split while baking.  It doesn't matter what the recipe is or the shape of of the loaf----pan-shaped or boule.  The most recent was a recipe for Cinnamon Raisin Swirl Bread.

    The recipe from www.thekitchhn.com is:

    1 cup raisins, 1 cup warm water for plumping the raisins, 1 T active yeast, 1 c milk (I used rice milk) 1/4 c butter (I used stick margarine), 2 t salt and 5 1/2-6 cups all purpose flour.

    I added 1/4 cup granulated sugar, because the recipe didn't seem to have any "food" for the yeast, and 1/2 wheat germ.

    I use a stand mixer  and then knead the dough by hand.
     
  2. brianshaw

    brianshaw

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    Generally that is an indicatoin that the dough is over-risen befroe going into the oven.
     
  3. chefwriter

    chefwriter

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    I'm not a baker but I've heard a suggestion that you can prevent that by lightly oiling the top of the loaf just before it goes in the oven.