my bread always mushrooms over pan
I am new to this site, but am really enjoying every bit of it!! I have baked off and on through the years only using bread pans, but I am anxious to try some of the delicious looking artisan recipes.
I have a question about my breads. It seems that no matter which recipe I use my bread always mushrooms over the edge of the pan and then splits when cut at that weak spot. This makes no difference whether the recipe comes out a complete success, fluffy and light or hard as a brick and weighing a ton.
What am I doing wrong?