The Fresh Loaf

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Blown Loaf!

Weizenbrot's picture
Weizenbrot

Blown Loaf!

My loaf blew out—can anyone offer an explanation? Recipe below.

I gave the loaf 3 diagonal slashes and placed it on a stone at 430°F/220°C with steam for 15 minutes. The blowout occurred somewhere during that 15 minutes.

I then dropped the temp to 375°F/190°C, removed the steam pan, and continued baking.

Could the steam have been too weak? Should I have spritzed the loaf with water before baking? Was the loaf underproofed?

Thanks for any assistance.

 

Recipe (this is Dakota Norwegian Rye from Stan Ginsberg's The Rye Baker):

Flour: mix of bread flour 64%, whole wheat 8%, and rye 28%

Hydration 55.6%

Salt 1.59%

Instant yeast 0.76%

Brown sugar 6.35%

Vinegar 3.17%

Rye sour culture 6.35% at 66% hydration

Maverick's picture
Maverick

The crust set before it was done expanding. The steam is the main reason, but it did spread along one of your slashes, so it isn't truly a blow out. If your slashing pattern were different, it would have spread differently. Another reason for the larger oven spring could be underproofing, but it looks to me like the timing was fine (of course a crumb shot would be more telling).

Weizenbrot's picture
Weizenbrot

...I don't think it was underproofed.