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