Slow Cooling
EasyReduce temperature differential.
- Turn off oven when bread is done
- Leave door slightly ajar
- Let bread cool in oven for 15-20 minutes
- This slows the cooling process
Cracking Crust
CoolingHearing your bread crackle as it cools is often considered a good sign, but excessive cracking that compromises the crust can be frustrating. Understanding why helps you control the effect.
Cracking Crust in sourdough most often traces back to Crust cracks due to rapid temperature change causing the rigid crust to contract faster than the soft interior, a cooling-stage problem you can usually correct mid-bake. This page lists 3 immediate interventions to try on the current batch plus 4 adjustments to stop it recurring. Fixes assume a 68-72°F kitchen and an active, ripe starter.
How do I fix cracking crust right now?
Work through these reversible steps on the batch in front of you, in order. Each one targets a different failure mode, so the first match is usually the fix — stop as soon as the dough responds and resume your normal process from there.
- 1Some crackling is normal and desirable—embrace it
- 2If too much, cool bread more slowly in turned-off oven with door ajar
- 3Store in paper bag to soften crust slightly
What are the detailed fixes for cracking crust?
If the quick steps above did not resolve things, these deeper adjustments rework the mix, fermentation, or handling stage where cracking crust usually originates. Each card explains what to change, the reason it works, and the baking stage it belongs to.
Humidity Control
EasySoften crust with moisture.
- Wrap cooled bread loosely in towel
- Store in paper bag, not plastic
- Crust will soften and crack less
- Toast slices to restore crispness
What causes cracking crust in sourdough?
Crust cracks due to rapid temperature change causing the rigid crust to contract faster than the soft interior. Contributing factors include: Rapid cooling in cold environment, Very crisp, rigid crust, Large temperature differential, Low humidity after baking, Normal thermal contraction.
How do I prevent cracking crust next time?
Prevention is easier than a mid-bake rescue. The tips below target the variables — starter timing, hydration, temperature, and handling — that most often set up cracking crust, so you build the fix into your process instead of reacting to a dough that has already drifted.
- Let bread cool in turned-off oven with door ajar for gradual cooling
- Cool bread in a warm spot, not near cold drafts
- Accept some crackling—it indicates a crisp crust
- Reduce baking time slightly for a less rigid crust
What issues relate to cracking crust?
Having other problems? Check out these related troubleshooting guides.