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Blowouts

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Treasure

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Mar 4, 2013, 8:20:27 PM3/4/13
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I am having problems with blowouts in my hoagie rolls. The hoagies that
I use are sent in and I proof them all night on five channel pans on a
rack covered in plastic. Then in the morning I proof them at room
temperature, score them and then bake them.

I am really just puzzled it seems no matter what I do they blowout. Not
all of them but many more than are acceptable. I have tried scoring
deeper and baking twice the size and they blow out. I let them rise
fuller and then they touch and are not supposed to. I know that it is
possible because I have seen others do it.

Any suggestions would be very much appreciated.

Thank you

Treasure




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Treasure

JanetPelle

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Apr 24, 2013, 3:54:27 PM4/24/13
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Are you coating them with an egg wash?




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JanetPelle
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