Deeper Scoring
EasyGive steam a proper escape route.
- Score at least 1/4 inch deep
- Make scores long enough to span the loaf
- Multiple scores distribute expansion
- Score confidently—hesitation causes shallow cuts
Blowout
BakingA blowout occurs when steam escapes from somewhere other than your score marks—usually the bottom or sides. This happens when the score is inadequate or the dough has weak spots.
Blowout in sourdough most often traces back to Blowouts happen when expanding steam finds a weak point easier to escape through than the score marks, a bake-stage problem you can usually correct mid-bake. This page lists 3 immediate interventions to try on the current batch plus 4 adjustments to stop it recurring. Fixes assume a 68-72°F kitchen and an active, ripe starter.
How do I fix blowout right now?
Work through these reversible steps on the batch in front of you, in order. Each one targets a different failure mode, so the first match is usually the fix — stop as soon as the dough responds and resume your normal process from there.
- 1The bread is still edible—blowouts affect appearance, not taste
- 2Note where blowout occurred for next time
- 3Score deeper and wider on your next loaf
What are the detailed fixes for blowout?
If the quick steps above did not resolve things, these deeper adjustments rework the mix, fermentation, or handling stage where blowout usually originates. Each card explains what to change, the reason it works, and the baking stage it belongs to.
Check Shaping
ModerateEnsure no weak spots during shaping.
- Create even tension across the surface
- Seal the bottom seam well
- Avoid trapped air bubbles
- Check for tears before proofing
What causes blowout in sourdough?
Blowouts happen when expanding steam finds a weak point easier to escape through than the score marks. Contributing factors include: Scoring too shallow, Weak spots in dough surface, Poor seam sealing during shaping, Underproofed dough with too much oven spring, Trapped air bubbles.
How do I prevent blowout next time?
Prevention is easier than a mid-bake rescue. The tips below target the variables — starter timing, hydration, temperature, and handling — that most often set up blowout, so you build the fix into your process instead of reacting to a dough that has already drifted.
- Score deep enough—at least 1/4 inch—to create a proper vent
- Seal the bottom seam well during shaping
- Ensure even tension across the dough surface
- Do not underproof—adequate proofing reduces explosive oven spring
What issues relate to blowout?
Having other problems? Check out these related troubleshooting guides.