So, I took the extra free time at the holidays to conquer my fear of yeast and start baking bread. All in all, the results have been surprisingly edible. However, every time I try to bake a baguette it ends up having one or two tumorous bulges along the length of the loaf where it looks like a bunch of gas tried to escape, breaking the crust and taking whatever dough it could with it.

My gut reaction is that its related to the depth or layout of the slashes. I tend to make them relatively shallow in a diagonal pattern. Are there any general guidelines on how deep the slashes need to be? Also, if slashing diagonally, should the end of one slash and the start of other overlap slightly to ensure the whole length is slashed.

If its not the slashing, I'd love a pointer to which part of the baking process contributes to the tumor development :) Is it the kneading? Too much rising? Poor forming of the baguette and the seam not being pinched enough? The only reference I can find online to this problem mentions something about "baking from cold" -- in general I freeze my bread dough, thaw it overnight and then let it sit for an hour at room temperature before shaping and proofing for another 30-45 minutes. Could that be the cause?

Thanks,
Bobby

Baking bread can have its tricky moments, but good for you for diving in there and getting your hands doughy :) There are so many variables here that could have an impact on your result. It's difficult to explain a lot of these things without the visuals and we will eventually cover more baking in the Cooking School.

To offer you a few tips, first off, since you are new to baking, I would practice making baguettes from start to finish without freezing the dough. This will probably give you a better understanding of the different stages in the process and you will likely experience better results. Also, make sure to punch down the dough. This helps to redistribute the yeast and evens out the air bubbles.

Generally, there are about 5-7 diagonal slashes on a baguette, spread out about 1-inch apart...and not too deep - you just want to slash the skin of the baguette, so a very sharp knife or blade will be needed. Hope this helps! Keep on practicing.

Hi Bobby,

Bulging can occur from either shaping or slashing. Check online or books like Hammelman or Reinhart for shaping techniques. When my shaping is sloppy, I often get bulges on the loaf ends.

Slashing could also cause this, if done unevenly. It should be about 1/2" deep and done at an angle (not straight down). They can overlap somewhat. A razor blade is often the implement of choice, but a sharp knife works well too. The idea is to allow the loaf to expand (oven spring), so you want the slashes to be uniform in size and depth along the loaf. Steaming during baking will also assist in even oven spring.

All of this is just practice, though, so keep at it and enjoy all the trials!

Bulges result from:
Steam. Slashing. Fermentation times. Rising times. Shaping.
I've been baking baguettes for five-plus years, three to five times a week and have been plagued with bulges throughout the entire time. I got to the point where I now pay VERY close attention to all details... and only now are my bulges the exception and not the rule. I.e., there is no ONE answer. When you examine the crumb beneath the bulges you won't find a huge hole. If and when you come up with a definitive answer, PLEASE SHARE IT WITH ME!!

First, I can feel the scares and bullet holes of experience in your great comments and suggestions.
John, Bill - are you baking at sea level and what type of yeast are you using?
(Active or instant) KA flour? Type?
Thanks

hey
thanks for sharing info.