The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

blow out

davidcwilliams's picture

Blown out loaf

November 24, 2010 - 10:11pm -- davidcwilliams

Hi guys,

I just learned the term 'blow-out' and I believe that is what happened to me this evening.  I am hoping someone can look at these two pictures and tell me where I may have gone wrong.


Thanks in advance.




100% AP flour

58% water

17% peak sourdough starter (100% hydration)

2% sugar

1% salt



Hydration of final dough: 61%


Kneaded for 15-20 (by hand)


First Rise: 100%

Second Rise: 75%



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