Did your loaf burst on the side or bottom instead of your score? Find out what caused this issue and how to ensure your loaf expands where you want it to.
1 Answer
Your loaf likely burst because the crust formed too quickly, preventing the dough from expanding properly along the score. This can be due to insufficient steam in the oven, under-proofing, or a score that wasn't deep enough.
Detailed Explanation:
When bread bakes, the yeast produces gas, causing the dough to expand. The score you make on the loaf is designed to be a weak point, directing the expansion in a controlled manner. If the crust sets too early, it becomes rigid and the pressure from the expanding gases will find the weakest point elsewhere, leading to an uncontrolled burst. Here's a breakdown of the common causes:
Insufficient Steam: Steam in the oven keeps the surface of the dough moist and pliable for longer, allowing it to expand fully before the crust sets. Without enough steam, the crust forms too quickly.
Under-Proofing: If the dough hasn't proofed enough, it doesn't have enough gas built up. When it hits the oven's heat, it expands rapidly, and if the crust is already setting, it will burst at the weakest point.
Shallow Score: A shallow score might not create a sufficient weak point for the dough to expand along. The pressure will then find an easier escape route.
Dough too Dry: A drier dough will form a crust faster than a well-hydrated dough.
Pro Tip:
To increase steam in your oven, try placing a preheated cast iron skillet on the bottom rack and pouring a cup of hot water into it right after you load the bread. Be careful to avoid getting burned by the steam!