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.
Thank you
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