0

This question is not being answered because it appears to be a duplicate. However, the answers provided for the other post on blow outs seem to apply to artisan breads. I have never added moisture to my oven nor slashed my loaves when baking a yeast bread in a loaf pan nor has it ever been suggested in any recipes I have followed. Please reconsider my question. Thank you.
I bake yeast(not artisan or sourdough)in a loaf pan on a lower rack in a preheated 375 degree oven. When I get a lovely oven spring, I also tend to get an ugly blowout. I think my ingredient ratios are in line as I follow the recipes but also use "feel" to guide the end result: Not too stiff but slightly on the sticky side. I use a stand mixer for most of the kneading and then finish with gentle hand kneading. I shape the loaves gently by hand and make sure the seams are all tucked into the bottom. I try to adhere to the recommended rise times as well. What am I doing wrong?

Improve this question
2
  • 2
    Even after your edit, it seems to me that the linked question provides the information you need to solve your problem. A slash along the top of your loaf will allow for expansion without the "blow out."
    – moscafj
    Nov 12, 2020 at 21:35
  • Not the answer. Moving on
    – Linda Renz
    Nov 13, 2020 at 16:30

0

Reset to default

Browse other questions tagged or ask your own question.