There is also the possibility that the loaf could be sticking to the bottom
of the pan? Use a little corn meal/polenta on the bottom of the
pan/parchment paper.

I notice sometimes if the bread "sticks" to the bottom of the pan, it can
bulge-out to the side.

tgt



"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
>