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On 7 Mar 2004 17:31:47 -0800, (ron doctors) wrote:

>I have been baking bread for a long, long time and keep finding that
>the top and sides will split open erraticaly. I put cuts in the top
>and they help but often I get an "explosive" look to the loaves. I
>bake on a stone in a 425 oven and then change to 375 after 15 minutes.
>I bake two loaves side by side. The bread is a 60/40 mix of white and
>whole wheat hard high gluten flour . I do all the processing by hand,
>the first raise is overnight in a cool kitchen. The yeast is from a
>starter that I made years ago.
>It is fantastic bread with a great sour taste but I would like more
>conmtrol over the appearance.
>Ideas please or questions...
>Thank you .

Howdy,

It sounds as if your final proof is not long enough... The bread is
trying to expand in the oven, but skins over first. It then bursts.

HTH,

--
Kenneth

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