Brotform risen dough "blowout"
I am an amateur bread baker, just trying to improve my technique and bread for the enjoyment of others (and myself). :)
I recently purchased a brotform from breadtopia.com and was super anxious to try it out. Using the main boule recipe from Artisan Bread in 5 Minutes, I floured my round brotform and put a 1 1/2 pound of cold dough in it, then let it rise for 40 minutes. As with the Artisan Bread in 5 Minutes dough, it did not rise much, but that is to be expected.
After the oven was properly heated, I turned the dough out of the brothform straight onto the preheated stoneware, splashed some water into a separate pan for steam then shut the oven door. 30 minutes later, I had an oval loaf, as my dough had a "blow out" on one side, ruining the looks of the loaf.
This is very discouraging to me! Should I not use my refrigerated boule?