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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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05-03-2013, 01:20 AM
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Blowouts
I am having problems with blowouts in my hoagie rolls. The hoagies that I use are sent in and I proof them all night on five channel pans on a rack covered in plastic. Then in the morning I proof them at room temperature, score them and then bake them.
I am really just puzzled it seems no matter what I do they blowout. Not all of them but many more than are acceptable. I have tried scoring deeper and baking twice the size and they blow out. I let them rise fuller and then they touch and are not supposed to. I know that it is possible because I have seen others do it. Any suggestions would be very much appreciated. Thank you Treasure 
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24-04-2013, 08:54 PM
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Quote:
Are you coating them with an egg wash?
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