December 19, 2015 - 4:54pm
Loaf Blowout
I have a 22" cob oven built on Kiko Denzer's plans. I have been baking in it every weekend for the past six months. I have gotten good results from it but lately my loafs have been blooming out of the side in medium sized bubbles.
The temp of the cob oven doesn't seem to have any effect on the blow outs.
I have been making loaves from Ken Forkish's book, Flour Water Salt Yeast.
I have tired to cut deeper scores into my breads to encourage the loaves to expand correctly but they still blow out the sides. I don't have this problem when I bake in my electric oven with a cast iron pot.
Any ideas?