Bursting out the sides...
I have been baking for about 2 years working on my sourdough recipe at home. I have it down using a Dutch oven but recently got the opportunity to start providing a couple of local small grocery store with bread. I have a commercial bakery that has agreed to let me use their oven and space so I can bake in volume. The only thing is I use the following specs and it has been busting out.
68% hydration
10 hour levain ferment
4 hour bulk ferment 4-5 hour second ferment in baskets
I am steaming in a pan. I am not quite sure I am steaming enough though.
Home oven at 425 on stone or Dutch oven. Both crown at the top of the loaf. 425 in bread oven and sides bust out. Is it not enough steam? I steam for the first 10 minutes and shortly after it starts busting out.
John
Normally my dough bursts at the top and it "blooms" like a flower.
First guess is that perhaps the top crusts are setting too fast and perhaps the scores are too small. Try longer cuts for more upper expansion. What kind of browning are you getting on the bottoms? Crumb shot?
That is what I was thinking about the steam and the top setting first, also, the commercial oven heats from top and bottom. Since the oven is much larger than my home oven I will try to introduce more steam next. Thoughts?
it appears that the loaves were spaced too close to one another. The zone between them during the bake stays somewhat cooler, which allows the crust in that area to remain softer longer. Since that is the weakest area, that is where the blowout occurs.
Beyond that, there is the possibility that the loaves needed to proof more and that the scoring wasn’t deep enough. And yes, you might need additional steam.
Paul
I second the proofing and scoring thoughts. I am imagining that your loaves were proofed longer than your previous attempts or the loaves proofed quicker because of perhaps more active starter or a warmer than usual environment. Either way, as a result the loaves needed a better release of pressure than the scores you provided. A longer/deeper score will give your bread more room to push outward once placed in the oven. Otherwise, looks like some nice bread!