>From: LJWinsk@aol.com
>Subject: Problem
>Date: Sat, 17 May 2003 14:59:47 EDT
>
>Frequently my bread ruptures (splits) while it is in the oven. Suggestions
>are welcomed
This is usually caused by one or more of:
1. you didn't let the bread rise long enough before placing in the hot oven.
2. the loaves are too big, so they can't rise enough given the size of
baking pans you are using.
3. you used too much yeast, so they are still rising vigorously when you
begin baking.
This still happens to me sometimes, too, and I've been baking bread now for
over 25 years. I find it is a delicate balance between all the items above.
Fred Smith -- fredex@fcshome.stoneham.ma.us