Hi,

Baking loaf bread for many years (about 10) and suddenly since 8 months ago I have this problem with my oatmeal loaf breads and my whole grain loaf breads.

Both breads are made with organic flour and sometimes a mixture of all purpose and bread flour but even with all one type of flour they still explode on one side.

I spoke to a professionla baker and was told to reduce my yeast from 3 oz to 1.5 oz (I'm using 8 pounds of flour in my recipe) and on my 20qt Hobarth to go 3 minutes on low and 3 minutes on high speed instead of the 8 minutes on low which I was doing.

I don't think I am doing anything different than what I was doing before other than the change in yeast and mixing times but I just can't get an evenly baked loaf bread. HELP!