blowout

Maybe someone can help me with a problem I have been having with my batards (and to a lesser exten with boules).  Recently, during oven spring my bread has been expanding to such a degree that it spills out from the docking and frequently tears the corners of the seams, making for an unsightly loaf.  The bread tastes delicious and I am really happy with the crumb.  There is a nice, airy matrix of holes through the loaf and there isn't a ring of dough around the edge (this one is actually a little more dense than my others because it is 1/3 wheat flour).