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

Al wrote:

> 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
>
A couple of thoughts come to mind. One, if inproperly shaped, end result
can be as described. Another is that you dough is too hydrated.
Perhaps a tad more flour.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

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
>

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
> >
>
>

There is also the possibility that the loaf could be sticking to the bottom
of the pan? Use a little corn meal/polenta on the bottom of the
pan/parchment paper.

I notice sometimes if the bread "sticks" to the bottom of the pan, it can
bulge-out to the side.

tgt



"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
>