Any concepts on why I typically get “sealed scores”, as I name them? ie, the loaves are scored simply previous to baking with steam, as regular, however the scores do not open up in a three-d means.

The issue happens with ambient proofed doughs. This dough was yeasted, however I’ve had the identical downside with SD.

Hydration was low with this dough – 60% – however I feel I’ve had the identical downside at larger hydration.

I do not assume the loaves are overproofed by the way in which.

I did learn that this might occur if the baking temperature was too excessive, so with these I baked at 200C/390F, as a substitute of my regular preliminary 230C/445F – however no enchancment.

Lance