....and one more reason ;-)
If the shaped dough isn't covered with a lightly oiled plastic wrap while it's rising in the pan a crust may start to form. When oven spring occurs - the last bit of rising in the oven heat before the heat kills the yeast - the bread can't rise normally on top and the sides will crack to allow the expansion.
When the tides of life are against you
And the current upsets your boat
Don't think of things that might have been
Just lay on your back and float
Ed Norton 1954
I love Jetfan's suggestion about using the water when dough is rising and throwing some in the bottom when baking. It works the best!! I am wondering if you have some kind of protection on the bottom of your oven. Don't know if the water would cause rusting? Probably a dumb question!! My French bread & rolls have come out the best since doing this.
Thank You for sending that idea along.
Got a chuckle out of your reply, jetfan! I think foil is a good idea and I need to do that also. Did the self-cleaning 'thing' on my oven yesterday so a good time to start. I know some of them 'speciality' catalogs have things you can buy to put on the bottom of the oven but foil should work well. Maybe I better do that also!!
Have a good week--------got up to 44 in our part of Iowa today and seems like spring. All the melting will just make room for more snow probably?? This can't last but we're enjoying it while we can.
When I first started baking bread years ago I did not pinch the seam tight enough. And if you do not place the seam side down it tends to move and then the loaf will split. Lately I have just been making beer bread. The dough is "shaggy" and you just pour it into your loaf pan. No seams and no splitting!
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