(Problem) Mushrooms style crust
Can you please provide an explanation for this mushroom style bread I consistently get when mixing-fermenting-baking in the same day, without retarding in fridge? When the loaf is retarded overnight the problem doesn’t occur or is greatly diminished.
I get this annoying split whether or not I make an vertical or horizontal, deep/shallow slash.
The dough is properly developed and the proof time varies from half an hour to 2 hours (at about 27 degrees celsius).
The bread receipt is Hamelman’s Whole Wheat Levain (bread flour-ww flour 50-50%).
Thanks for your attention and please do provide your impression based on the attached photo.