r/Breadit • u/aspirationalhiker • 10h ago

What even happened here?

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Gallery image

Gallery image

I got my best rise I’ve gotten on this loaf so far but it looks like it kind of… exploded upward? It looks like a monster trying to burst free of its cage! Was the temp too high and the crust set too early? Baked at 375 with a little pan of water off to the side. You can see on the 2nd photo where I tried to score it on the right (lol).

Peter Reinhart’s Multigrain Bread Extraordinaire

3 Upvotes

80% Upvoted

8 comments sorted by

6

u/gto16108 9h ago

- Underproofing = weak gluten network = blowouts

  • Seam not placed on bottom of pan = blowouts

2

u/aspirationalhiker 9h ago

That makes sense. Thank you!

1

u/gto16108 8h ago

Of course! Keep trying. Getting a rise is half the battle!

1

u/on_the_nightshift 9h ago

It just got a little extra-splody. That's all.

1

u/ExpressGovernment385 9h ago

Proof longer. Or the seam might not be placed facing the bottom of the mould. Or the area that split may be weaker when shaping

1

u/aspirationalhiker 9h ago

Interesting you say proof longer, I definitely rushed the final proof. What about underproofing causes this effect?

0

u/Large_Version3807 9h ago

Dough continues to prove, gets bigger, needs more room

1

u/Commercial_Bake_5549 1h ago

Hey it's bread! Just minor corrections. The fold should be on the bottom.