Blowouts

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
Treasure
Reply to
Treasure

Site Timeline Threads

  • I made these kouign-amann based off of allrecipes recipe at This might just be...
  • last updated in

    Baking Crafts

  • I made these kouign-amann based off of allrecipes recipe at This might just be...
  • last posted in

    Baking Crafts

InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.