If you don't slash the loaf, you should consider so. The slashes will give
the bread a way to expand in a controlled manner.

Barry

"Al" > wrote in message
ink.net...
> We bake a loaf of French Vienna style weekly...bread flour, hand kneaded
> with dough placed on a flat baking sheet, 375 for about 18-20
> minutes. About 25 percent of the time, we experience a side
> blowout. Of course it does not alter the taste, but it is aggravating.
> Appreciate cause and help eliminating it. Thanks. Al & Chris
>