Why does my loaf always split apart in the oven?
Sorry I don't have a picture, but I think my subject heading paints a familiar picture. I am infuriated with my loaf, because after 12 hours of meticulous preparation, the bloody damn f-ing loaf burst down both sides in the oven. I've been baking sourdough in brotforms for a year, and every time the loaf COMES UNDONE after I form it, which causes it to burst in the oven down both sides.
You see, when you use a brotform banneton, you place the newly formed loaf UPSIDE DOWN in the basket for the proofing period. But when you place it UPSIDE DOWN, it f-ing comes apart at the SEAM!!!! During the 2 hours of proofing, the dough slowy and insidiously UNFOLDS at the seems like a bloody rose in bloom. WHY WON'T IT STAY CLOSED!!!!!??????????? This is KILLING my loaves. I bake otherwise beautiful brotform loaves, but they all have bloody f-ing rips down the sides because of the BLOODY flowery unfolding process during proofing. I don't want my loaves to BLOOM anymore!!! THEY MUST stay shut.
What can I do? I'm am so angry I just smashed my loaf with my fists and hurled it out the front door. I WONT eat a damaged loaf. It MUST be unflawed.