The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Why does my bread sometimes explode from one side?

sibails's picture

Why does my bread sometimes explode from one side?


Does anyone know why my bread sometimes choses to rise primarily out of one of my slashes. My current threory is that i haven't put it on the oven before it has risen enough in the secondary fermentation.


Wisecarver's picture
Wisecarver (not verified)

...During the final stages of life, Oven rise and internal steam.
The loaf is seeking out the weakest areas to perform relief.
You will learn to redirect those forces, which is commonly done with cuts.
You can also use round pans with sloped sides to help.
There's a lot to learn about this, just dig into the Search feature on TFL. ;-)

arzajac's picture

I have found that folding it evenly before shaping plays a big part.  In fact, final shaping is trivial if the pre-shaping (including folding) is done perfectly.

I always used to rush the pre-shape only to struggle with final shaping.  I'm stubborn, so it took me a long time to learn...


leucadian's picture

I think your suspicion is correct: let it rise more.

Since there was a lot of oven spring (I mean really a lot), and the other slashes look like they're about normal, I'd guess that your bread was underproofed when it went into the oven. The four cuts opened up normally, and hardened over, but there was too much internal pressure, so one of them blew out, creating a good place for the expanding dough to go. Maybe deeper slashes or angled slashes like on a baguette would have helped to keep them all open. But I do think the best solution is to let it rise longer before you bake.

You could also try spraying the slashes just before popping it in the oven, and also steaming the oven. Another technique is to cover the loaf with a heatproof bowl or pan for the first 15 minutes or so of the bake, to maintain a high humidity atmosphere. But mostly people just slash straight down on a boule like this, and they get an inch or so of oven spring. If yours had been evenly distributed, it looks like you might have gotten 2-3 inches on each one, and I think that would be hard to keep balanced, no matter what you do.

How did the bread turn out otherwise? What was the recipe?


sibails's picture

thanks for the advice stewart... the loaf was smaller that usual so I am inclined to go with lack proofing as the reason. i got a new proofing basket this christmas and I guess i need some more practice using it.

bread turned out great otherwise...

formula is:

50% White Levain

55% Water

60% White Flour

30% Wholewheat Flour

10% Rye Flour

2% Salt

ehanner's picture

Another thing that happens when people first start baking is they will add flour during kneading, thinking that they should get the dough just a little more manageable and less sticky. Then if you are not careful about keeping the bottom of the dough down and the moist side up, more fresh flour gets introduced and the seams don't seal well.

When the dough starts to expand in the oven, the weakest path is the dry seam. I can't say for sure this is what happened to you but it is something to consider.

Most people eventually learn to handle a higher hydration dough with out adding endless bench flour and enjoy the results of better spring and a more open crumb without a rupture on the side. My2cents.


nbicomputers's picture

his is funny i just posted an ansewr to this question here