[larcito]

Hi, I'm developing very small bread batons as a snack for a commercial chain store. They insist they want them to split open when baked because the flavour adheres to the roughness in the crack very well. I've tried a very stiff dough, allowing a skin to form and undermixing but the '00' flour I'm using simply refuses to crack but it's perfect for the product...................Any ideas?

[KyleW]

Many questions

What is the protein content of your 00 flour?
What is the hydration % of your dough?
How hot is your oven?
Are you baking w/steam?

[larcito]

Hi!

Protein Content is about 13%
Hydration % is 60%
Temp. is 170 Degrees C (any hotter & the delicate crust hardens)
No steam used (seems to make the crust leathery)

I'm all ears for any advice you can offer!

Thanks a Mill!