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Kenneth > wrote in message >. ..
> 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.

Good idea to try since I haven't tried to let it rise more, Thanks I
will post back and let you all know how it goes. My test for the
second rise is to see if the bread recovers after being gently pressed
with a finger. My next bread baking will be in two lots with the first
as usual and the second after longer rise.

>
> HTH,