Why is the bottom of soda bread bursting?
I am a sourdough wholegrain baker having a go at soda bread for a change.
I follow the Weston Price traditional food methods in most of my cooking. This requires overnight soaking of flours in an acid medium.
I am trying to get this methodology to work with the usually quick soda bread.
When I don't soak the flour and just mix and bake, the loaf is fine. When I soak the flour overnight in the whey\kefir\buttermilk (I have tried all three) the loaf, as well as being a little heavier and having a smoother crust, bursts horizontally, even though it is deeply scored on top. This happens both when I 1 - soak just the flour in the liquid then add the other dry ingredients in the morning, or 2 - soak the flour plus all the other dry ingredients overnight.
Why do loaves burst at the bottom? Is it to do with how I'm creating a 'skin' while the soaking is happening? What can I try to counter this? I lowered the hydration thinking it was too loose after soaking but that didn't help.
Think you can see a pic here. It's too big to upload to this site.