Can anyone offer any advice on the loaves blowing out on the side? This
seams to happen to me all the time. Does not affect anything except
appearance but if I can avoid it all the better.
The loaves have been slashed.

--
Ron Anderson
A1 Sewing Machine
PO Box 60
Sand Lake, NY 12153
518-674-8491
http://www.a1sewingmachine.com

On Mon, 23 Feb 2004 20:32:43 GMT, "Ron Anderson"
> wrote:

>Can anyone offer any advice on the loaves blowing out on the side? This
>seams to happen to me all the time. Does not affect anything except
>appearance but if I can avoid it all the better.
>The loaves have been slashed.
Slash them at a very shallow angle, with a sharp knife or
scissors. make sure the slashes do not heal. Use multiple slashes. (I
use 5 for a bread some 10 inches long)
The bread should not blow out if correctly slashed.

On Mon, 23 Feb 2004 20:32:43 GMT, "Ron Anderson"
> wrote:

>Can anyone offer any advice on the loaves blowing out on the side? This
>seams to happen to me all the time. Does not affect anything except
>appearance but if I can avoid it all the better.
>The loaves have been slashed.

Hi Ron,

I would tell me that the loaves are being put in to bake too early,
that is, before they have risen sufficiently.

It is a bit of a balancing act: Too soon, and they are likely to blow
out... Too late, and they are likely to deflate.

But, somewhere "in the middle" is the point that allows for some
expansion in the oven ("spring", or "jump") but with no blow out.

If you are keeping careful track of the other variables, I would
suggest that you repeat what you have done, but add some time to the
proof before you bake...

HTH,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Mon, 23 Feb 2004 21:18:38 -0500, Kenneth
> wrote:

>I would tell me

Hi again,

That should have been:

"It would tell me"...

--
Kenneth

If you email... Please remove the "SPAMLESS."