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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
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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