Bread blowouts

A couple of thoughts come to mind. One, if inproperly shaped, end result can be as described. Another is that you dough is too hydrated. Perhaps a tad more flour.

I once had a problem with blowouts on the sides of my free-form boules, and it turned out that I was baking the loaves before they had fully risen. That is, they were "under-proofed." The under-proofed loaves produced excessive oven-spring which caused the sides of the loaves to blow out.

Hope this helps,

pilgrim

I am not being contrary about this, even tho it appears to be, but I had blowouts in my bread because they were bubbling away at a high rate even before the recommended time to rise. I think this would be the opposite of "under-proofed." I could be wrong?

I figured I'd better put them in the oven because they would explode if I didn't (second rise), but they blew out the sides. They tasted ok, but the look was pitiful. Dee

If you don't slash the loaf, you should consider so. The slashes will give the bread a way to expand in a controlled manner.

Barry

It could be that the surface of the rising loaf was drying out and dried even further in the oven. The dry surface would inhibit the natural oven spring and when it had no where to go it blew out at the side. Janet

On my blowout, the bread was slashed. So it might have been that it was too dry as Janet suggested. (The blowout was like a big hernia at the side of the bread. I'd never seen anything like it.)

Thanks Barry & Janet. Dee

There is also the possibility that the loaf could be sticking to the bottom of the pan? Use a little corn meal/polenta on the bottom of the pan/parchment paper.

I notice sometimes if the bread "sticks" to the bottom of the pan, it can bulge-out to the side.

tgt