side splitting/ boule explosion
If I knew what this was called I could look it up but I don't so I can't. I am wondering what causs, and how to prevent, when a bread (not in a pan such as a pullman) bursts through on a side. It makes the boule resemble a Dunkin' Donut or a dog's rawhide chew toy. The bread is the Genzano from Leader's "Local Breads", which does not call for scoring the loaves and specifiv=cally addresses the Italian/French approach to scoring, so I don't think not mentioning it in the recipe was an oversight.