The Exploding Boule
Hey all, I'd love to get some community feedback on what happened here. Below is a photo of my most recent loaf. It went into a 475 degree oven (preheated to 500) on a stone with .5L of hot water poured into a cast iron pan and a few spritzes from a water bottle in the first couple minutes.
I decided to sit in front of the oven and watch how the loaf behaved, and didn't notice any perceptible rise after ~10 minutes or so. I figured it would probably end up on the flat side. The boule had other plans. At some point it clearly burst my scoring. I also noticed this in a second loaf from the same batch. When I watch DanAyo's video on under/overproofed bread it leads me to suspect these might have underproofed?