October 25, 2017 - 1:32pm
Cinnamon swirl bread side burst in oven
I'm guessing this has something to do with the second proofing, but I keep testing readiness with finger pokes at different times and it keeps happening. Am I still overproofing on the second rise? Or is this too much yeast? Trying to post pics but having trouble
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It's just the oven spring finding a weak spot. The loaf looks wonderful! If you don't want it to split at a random spot like that, try scoring the top of the loaf down the middle before baking.
I didn't think I could score the top since it's a swirl bread. The cinnamon sugar will ooze out. This is for a small baking business So it needs to look better than this. Does the dough need to be more moist when I put it in the oven to expand maybe?