reese_hayes71•10d agoTop Commenter

Took me 6 months to figure out why my bread kept splitting at the bottom

I kept getting these ugly cracks along the bottom crust of my sourdough loaves... drove me nuts. Tried changing hydration, scoring deeper, even bought a new banneton. Finally figured out it was because I wasn't letting the dough warm up enough before baking straight from the fridge. Once I started letting it sit on the counter for 45 minutes before the oven, no more splits. Has anyone else dealt with bottom cracks that turned out to be a temperature thing?

3 comments

3 Comments

barbara_grant48d ago

Honestly, even 20 minutes makes a huge difference in preventing that bottom split.

rileygarcia10d ago

Yeah, the temp thing got me too. Let it warm up a solid hour now.

nguyen.morgan10d ago

Doubt it really needs a full hour, mines been fine after 15 minutes.