Roy wrote:
> There are some reasons why bread tear during baking...
> You check if any of these apply to your bread.
> 1) the dough was baked while still underproofed(needs more rise)
> 2) there is not enough humidity( in the cupboard of proof box whatever
> appliy) during proofing
> 3) the dough was bit stiff
> 4) it was baked at higher temperature( higher than what is recommended)
> at the start of baking
> 5) the dough was scaled higher weight was not an appropriate size for
> your bread pan.
> There are other reasons but the ones I mentioned are the most common
> causes of the fault.
> Roy
>

Thanks Roy, that's very helpful - I'll look into those. (1) and (4)
sound like possible culprits. Regarding no. 5, the recipe used 550g
flour (400 white, 150 rye) and 340ml water - does that sound about right
for a 2lb (sorry to mix metric and imperial) tin?

- guy


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