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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Bread blowouts
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 > |
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