On my blowout, the bread was slashed. So it might have been that it was too
dry as Janet suggested. (The blowout was like a big hernia at the side of
the bread. I'd never seen anything like it.)

Thanks Barry & Janet.
Dee

"barry" > wrote in message
t...
> If you don't slash the loaf, you should consider so. The slashes will
give
> the bread a way to expand in a controlled manner.
>
> Barry
>
> "Al" > wrote in message
> ink.net...
> > We bake a loaf of French Vienna style weekly...bread flour, hand kneaded
> > with dough placed on a flat baking sheet, 375 for about 18-20
> > minutes. About 25 percent of the time, we experience a side
> > blowout. Of course it does not alter the taste, but it is aggravating.
> > Appreciate cause and help eliminating it. Thanks. Al & Chris
> >
>
>