TroubleshootingIntermediate
Blowout
A loaf bursting open in an unplanned spot in the oven.
When a loaf bursts open in the oven somewhere you didn't plan, usually along the side, the bottom, or the seam, instead of along your score. The gas has to go somewhere, so it escapes at the weakest spot. It often points to underproofed dough, a score that was too shallow or too timid, or a seam that wasn't sealed.
By Henry Hunter · Updated
Diagnose and fix
Loaf tears open along the side or bottom
Often underproofed. Give the final proof more time and use the poke test: the dent should spring back slowly, not snap right back.
Score barely opened and the loaf split somewhere else
Score deeper and with confidence, in one smooth stroke. A tentative score seals over before the loaf finishes expanding.
Loaf split along the seam
Pinch the seam closed when shaping and proof seam side up in the banneton so it bakes seam side down.
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