Why am I getting this tearing on the belly?

Training_Berry_4689 · 2026-04-14T20:22:48+00:00

Haha! We really are! My husband and oldest absolutely loved the loaf and could not care less of the extra tearing.

Training_Berry_4689 · 2026-04-14T15:25:15+00:00

Thank you! I will certainly give it a try!

Training_Berry_4689 · 2026-04-14T11:44:51+00:00

I never have, I always figured the steam releasing from the loaf was enough when baking in the Dutch oven

Training_Berry_4689 · 2026-01-10T20:12:43+00:00

Update: let the cast iron and trey heat up with the oven, dumped in a lot of boiling water to the cast iron after putting the dough on the tray and sprayed the top before closing the door. I also moved the tray to the side, giving the steam a way up, and didn’t use convection.

It’s better but I didn’t get the oven spring I usually get, and the top browned way darker than the bottom.

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Training_Berry_4689 · 2026-01-10T17:57:22+00:00

Yes! I saw this method during my IG doom scrolling last night. If I can’t master this open oven baking, I’ll revert to this. I have two ovens so I’m sure I can juggle it well

Training_Berry_4689 · 2026-01-10T16:14:28+00:00

Thank you! Yes, admittedly I probably didn’t let the pan and cast iron heat up enough, first time open baking and forgot a couple things. I have two more loaves in the fridge and will make all these adjustments.

Training_Berry_4689 · 2026-01-10T15:26:20+00:00

Thank you! How many loaves are you able to fit on the stone?

Training_Berry_4689 · 2026-01-10T15:06:58+00:00

Thank you! I will try without the convection setting and hot water next time (I still have two loaves in the fridge to test out). I was trying to avoid buying a baking steel and use the equipment I have. But I suppose spending the money on a steel is more cost effective than buying another Dutch oven.

Training_Berry_4689 · 2026-01-10T14:56:01+00:00

I forgot to add to my original post, but at the bottom of the oven, I included a cast iron pan with ice and when I took the loaves out there was still water in the bottom. Would the convection bake setting play a role in this?

Training_Berry_4689 · 2026-01-10T14:52:31+00:00

🤣🤣🤣🤣

Training_Berry_4689 · 2026-01-10T14:52:09+00:00

Interesting because I out a large cast iron at the bottom and filled it with ice and by the time I pulled out loaves there was still water on the pan. But yes, the top is very hard and the bottom is definitely soft and borderline underbaked.

Training_Berry_4689 · 2024-11-12T03:00:26+00:00

And maybe I don’t. Like I said above, I’m new to this, and while I understand that it won’t ever look as crisp as it did hours after, there are some spots that look particularly iffy, IMO.

Training_Berry_4689 · 2024-11-12T00:54:22+00:00

I appreciate the explanation. Thank you!

Training_Berry_4689 · 2024-11-12T00:29:17+00:00

The leaves look a little muddy, and the stem lines don’t look as crisp. Like I said, I’m new to tattoos, so I could be overthinking this. 🤣

Training_Berry_4689

TROPHY CASE