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Error in baking free formed loaf

post #1 of 4
12/25/07 at 1:29pm
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While the bread is very tastey and the shape is good, the bottm and one side has "blown out" as if there was to much gas in the area or the seams were not sealed well. This has happened before with only two rises so I used 3 this time and still had the defect. Should I let the third rise go longer?
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post #2 of 4
12/25/07 at 1:57pm
There are two keys to making a freeform "loaf" (like a boule or batard) rise the way you wish to, proper shaping and proper scoring. When you shape your loaf you want to generate as much surface tension as you can without and structural weaknesses, or the bread will grow in that direction. Do this by folding (without pressing out the air) over. You just need to keep practicing. Also, by strategically scoring your bread (like on a baguette) you will also encourage the bread to "grow" a certain direction. Make scores at even intervals and make sure you don't underscore (but don't turn it into the victim of a Friday the 13th movie).
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post #3 of 4
12/31/07 at 1:28am
Check your gluten development, too little and the loaf will tear. Also, if you let the bread rise too many times, the yeast will eat the protein (which weakens the gluten) and it will tear when it proofs.

Also, make sure the bread has risen properly before baking. Slashing will help, but an underproofed loaf will tear in the oven. With a wet finger, gently press into the dough. If the bread springs back immediately, it needs more time. If it remains or springs back part of the way, it is ready to bake.
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post #4 of 4
1/8/08 at 3:39am
There may have been air pockets lurking beneath the surface of your shaped loaf. These can be eliminated by a little more throrough degassing prior to shaping. You can also pierce the shaped loaf with a tooth pick prior to baking.

Another blow out trigger, if you are baking more than one loaf, is placing them too close together in the oven.. I'm not sure why, but this is a virtual blowout guarantee.
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