Bread 'ripped'?

[mnkhaki]

Hello to all. This is my first post on this forum and webpage.

I am a private chef & caterer - and just working my way towards baking breads for my catering orders.. love it when it's fresh!

I do have a question on my most recent experience (which has happened once before), and I cannot understand why... so here goes on what I did step by step. The question is: Why did my bread 'rip' on one side near the bottom?

1. I made a poolish last night (3/22).
2. Combined all ingredients about 16 hours later (this afternoon 3/23)
3. Then, I let it ferment for 1 hour, folded it, then fermented for another hour
4. After this, I divided and shaped it into rounds, bench rested it for about 15 minutes
5. Then preshaped it into 3 baguettes
6. Rested again for about 35-40 mins
7. Preheated oven during the final rest (450 F)
8. Scored the bread, put in oven and steamed 3 times in the first 7 mins approx

During the third steam, I noticed the breads kinda 'tore' close to the bottom - any idea as to what may have led this to happen?

Please help It tastes GREAT, the texture is beautiful and the insides are bright, white, and slightly firm to the touch but just great overall! So, why the tear?

I've included some photos but the quality is not great since it was taken from my phone...
The ripped portion, side view
Ripped, front view
Inside
Thanks!
Nazir

[phatch]

The outside cooked "solid" before the oven spring was done. many breads are scored with a sharp tool to fix this. This makes the bread split in a pre-determined place and usually in a presentably nice way.

Phil

[mnkhaki]

Originally Posted by phatch

The outside cooked "solid" before the oven spring was done. many breads are scored with a sharp tool to fix this. This makes the bread split in a pre-determined place and usually in a presentably nice way.

Phil

Does this mean my oven was too hot?

[phatch]

Originally Posted by mnkhaki

Does this mean my oven was too hot?

Not necessarily though that is a possibility.

You may have made the loaf too big.

Or your oven may have been too dry (not enough steam).

Some breads are intentionally cooked this way with the cuts.

[kuan]

Make your baguettes 11oz and slash them diagonally starting from the tip. I actually mean the tip and make sure your last slash goes all the way to the tail also.

[mnkhaki]

Originally Posted by kuan

Make your baguettes 11oz and slash them diagonally starting from the tip. I actually mean the tip and make sure your last slash goes all the way to the tail also.

Thanks..I'll try that... although these ones were all 8 oz each.

[jessiquina]

i would guess under proofing... ?

[qahtan]

I too would say definitely not risen enough.
I know these pictures are panned bread but it does show how the dough has grown from going into pan, to ready for the oven and then the final oven spring.... I took these pictures a while ago to show a friend,,,,,, qahtan

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