bread shaping issue

[palomalou]

Hello people,

I have had a frequent problem with bread shaping. I suspect the consistency of the dough may be the problem. After I chafe the loaf, I always have on the underside a "key" that does not want to come together, and thus sometimes fissures within the loaf after baking . It happens more with rye breads. THank you for your advice.

[tino27]

Try not to use too much bench flour when you are shaping your loaves. If the two seams have too much flour, they won't stick to eat other. When sealing a seam, I also use the heel of my palm to firmly press together the seam. This is usually enough pressure to completely seal it. Finally, always bake the loaf with the seam side down. If the seam is up, it's more likely to split.