When baking bread the outer crusts splits open during proces exposing soft baked inside. What am I doing wrong?

There are a few reasons why your bread crust might be splitting open during baking:

1. Over-Proofing:

* Problem: When dough proofs for too long, the gluten weakens and becomes less elastic. This makes the dough more prone to splitting.

* Solution: Proof the dough until it has doubled in size, but not more. You can gently poke the dough with your finger; if it springs back slowly, it's ready.

2. Insufficient Gluten Development:

* Problem: If your dough doesn't have enough gluten development, it won't hold its shape well during baking.

* Solution: Knead your dough for a longer period, aiming for a smooth and elastic texture.

3. Over-Hydration:

* Problem: Too much water in the dough can make it sticky and difficult to handle, leading to uneven rising and splitting.

* Solution: Stick to the recipe's hydration level. You can adjust slightly, but it's best to start with the given amount.

4. Too High Oven Temperature:

* Problem: Baking at an extremely high temperature can cause the outside of the bread to bake too quickly, creating a hard crust that doesn't give the interior time to cook evenly.

* Solution: Start with the oven temperature recommended in your recipe, and monitor the bread carefully. If necessary, adjust the temperature slightly lower.

5. Uneven Shaping:

* Problem: If the dough is not shaped evenly, it can create uneven pressure points during baking, leading to splitting.

* Solution: Use a gentle hand to shape the dough, ensuring the surface is smooth and free of air pockets.

6. Using a Cold Oven:

* Problem: If the oven is not preheated properly, the bread won't bake evenly, leading to uneven expansion and splitting.

* Solution: Always preheat your oven to the temperature recommended in the recipe and ensure it's fully heated before placing your bread in it.

7. Incorrect Flour:

* Problem: Using a flour with a low protein content (like cake flour) can result in a weak gluten structure, making the bread more prone to splitting.

* Solution: Use a bread flour with a higher protein content, as it provides the gluten strength needed for a good rise.

Tips for Preventing Splitting:

* Score the Bread: Making shallow cuts on the top of the bread allows steam to escape during baking, which can help prevent splitting.

* Use a Baking Stone: A baking stone helps to distribute heat evenly, resulting in a more consistent bake.

* Avoid Over-Handling the Dough: The more you handle the dough, the more likely it is to lose its structure and become prone to splitting.

If you're still having problems, consider trying a different recipe or reaching out to a baker for additional advice. Good luck!