Why Is The Crust Of My Bread Cracked?

Is your dough too dry?

Are there air pockets in your dough?

Is the skin tension of your bread too high?

Is your dough forming a crust?

Dry dough can cause your dough to form a crust before it fully rises in the oven. If you are proofing your dough without steam make sure to cover the dough with a damp towel or plastic wrap.

Air pockets can split the crust of your bread. Try to get all air pockets out of your dough before molding it.

If the skin tension of your bread is too high your bread will crack when baked. If you see that the outside of your bread is ripping or if you feel that it is close to ripping the skin tension is too high, try molding the bread again.

If your dough forms a crust it can break when baked. To add moisture and prevent a crust you can place a pan of water in the oven while your oven is heating up to fill your oven with steam.

Sorry, we were unable to find the reason why the crust of your bread cracked.