Bread explosion - please help!
I'm hoping one of the bread detectives on this site will be able to help me out a bit. I've been baking sourdough for about a year now and have had some nice successes. I have a multigrain sourdough that I particularly enjoy. When it works, it works well.
Once in a while, I'll bake a loaf that bursts toward the bottom instead of at the scores. Does anyone know why this might be? I figure it's got to have something to do with the location of the heat source in my oven (a crappy one), but it works fine sometimes, and I can't isolate any variables. Unfortunately I can't seem to post pictures, but I'm hoping the description will be enough to give you a sense of what's going on. Help please!