On Sun, 07 Mar 2004 17:31:47 -0800, ron doctors wrote:

> I have been baking bread for a long, long time and keep finding that
> the top and sides will split open erraticaly. I put cuts in the top
> and they help but often I get an "explosive" look to the loaves. I
> bake on a stone in a 425 oven and then change to 375 after 15 minutes.
> I bake two loaves side by side. The bread is a 60/40 mix of white and
> whole wheat hard high gluten flour . I do all the processing by hand,
> the first raise is overnight in a cool kitchen. The yeast is from a
> starter that I made years ago.
> It is fantastic bread with a great sour taste but I would like more
> conmtrol over the appearance.
> Ideas please or questions...
> Thank you .

Burst breads as you describe are generally the result of an inadequate
amount of time being allowed for the formed loaf to rise before going into
the oven.



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