>Hi fellow bread enthusiasts. Wonder if anyone can help me with a
>long time problem I've had - the ripping of the gluten cloak,
>especially on my rye breads. In spite of trying to be gentle while
>forming the loaves for proofing, I often see tears emerge as the
>bread rises or in the last spring while baking. This has also
>happened with some of my artisan breads on occasion. Will
>appreciate any advice you can give me. I've been baking well over
>twenty years and still don't know what I'm doing wrong.
>
>Sue O'Dell
Is it a problem? It just gives more crusty crisp bits :-)
Mary