I am having problems with blowouts in my hoagie rolls. The hoagies that I use are sent in and I proof them all night on five channel pans on a rack covered in plastic. Then in the morning I proof them at room temperature, score them and then bake them.
I am really just puzzled it seems no matter what I do they blowout. Not
all of them but many more than are acceptable. I have tried scoring
deeper and baking twice the size and they blow out. I let them rise
fuller and then they touch and are not supposed to. I know that it is
possible because I have seen others do it.
Any suggestions would be very much appreciated.
- posted 7 years ago