spontaneous bloom line
I'm a newbie and really need help. I've been using Reinhart's epoxy method on whole wheat bread, but I use a lot less yeast than the formula calls for because the fermentation goes way too fast for me to stop it at the right time otherwise. I used less than 3g of ADY for a loaf that has 424g of flour, 85% hydration, total weight prebake was 847g. The dough more than doubled in volume in an hour. Baked in a loaf pan.
Although I scored the top, the dough also separated and spread along a line where the dough met the lip of the pan. The line of separation extended halfway around the perimeter of the loaf. In addition, the crumb had a weak zone across the diameter of many of the slices right along the same line. The dough was strong enough to form a good window pane,and there weren't any seams in the dough where the spontaneous separation occurred. Unfortunately, I don't have any pics.
I live in a tropical climate,so the bulk fermentation was warmer than ideal (78-80 degrees F). Could the BF have gone too fast? There's probably a temperature and pressure gradient in the dough where the dough rises above the lip of the pan when it's in the oven. Could that have something to do with it? Help! I need some experienced advice. Thanks so much!