My whole wheat loaf today silently "exploded" in the middle of
proofing. One minute there was a nice boule, half an hour later a peak
revealed it spread and ripped open-- not some neat rustic tears, but
most of the skin torn apart to reveal the moist and unseemly guts. Is
this from too dry a skin? Too much starter? Too long a proof? Not
enough kneading? Not enough punching down? Too few rises? Not enough
tightening during shaping? Not enough pre-tightening? I looked in
the archives and saw exploding while baking, but not proofing, but I
can't believe I'm the first one to experience this.