The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bulging Bread

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carriejt's picture
carriejt

Bulging Bread

I've made this ciabatta style 77% hydration bread using .004% traditional yeast in a baguette pan about 40 - 50 times and suddenly I get bulging. The seams were well sealed and still obviously on the bottom of the loaves. I slashed the tops for oven spring and don't know what caused the 'bulge'. Can anyone help me understand?

Ruralidle's picture
Ruralidle

I would take a guess that the loaves are a little bit under proved and the extra kick that the still active yeast is giving causes the splits.  Another possibility is that the steaming isn't doing a good enough job at keeping the crust from setting before all yeast-driven expansion has ended.

carriejt's picture
carriejt

Thank you Ruralidle, I did find them to be a little under proofed and the crumb too dense.  I think you're right on both possibilities as I use a regular oven at 500 degrees with a pan of water in the bottom and spritz the loaves well after slashing.