Why does my loaf "blow up"?
Made these crown challahs today that have an apple butter filling. Taste wonderful, but look like they exploded. Any suggestions on what is causing this? Too much oven rise? How do I avoid that? It is a woven loaf not a pull apart bread which it looks like.
The one on the left is what it should look like. I made all of these and do not know why some look good and others look like they exploded.