The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help with Blow Outs

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Eli's picture
Eli

Help with Blow Outs

As I am new here I posted my first two loaves of sourdough under the pictures forum the other day. I am not sure where to post this question.

My loaf tonight was a boule, my first. I made three pretty slashes, (at the time) and slid it off onto my baking stone. I had a huge blow-out in one of my slashes. Did I not let it rise enough on the final rise or did I slash too deep? Any thoughts, advice?

Thanks everyone, you are all great and I am learning so much!

I cannot get the pic to load but here is the link!

Mini Oven's picture
Mini Oven

The picture downloaded. Thanks. Looks like you should let it proof just a little bit longer before putting into the oven.  Don't be afraid to slash a little deeper.

Color looks good! I'd say a pretty darn good looking loaf. :)

Mini O

Eli's picture
Eli

I didn't think the post of the pic was going to work but it did! Id10T error!

Sorry!

Eli's picture
Eli

Mini,

thanks so much! I thought I kinda rushed it into the oven! I will let you know the results of the crumb tomorrow! Stay tuned!

Eli

Mini Oven's picture
Mini Oven

Looking forward to it! 

Mini O

breadnerd's picture
breadnerd

I agree--I used to get blowouts a lot, and I concluded that underproofing was the main cause.  You might also try misting the loaves a bit before going into the oven (or right afterwards).  If the dough dries out a bit and forms a skin during the final proof, it might be more likely to tear rather than expand evenly during that first blast of oven spring.

 

I know what you mean about rushing it--some days you run out of time and you just need to get it in the oven :)  Fortunately even with a blowout it still looks and tastes great--that' s nice loaf there! 

Eli's picture
Eli

Here is the crumb...not too bad for a blow-out