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Sourdough · Fix it
Burst or blown-out sourdough loaf
Last updated 23 August 2026
A loaf that splits somewhere other than your score line means the dough had trapped gas pressure with nowhere planned to escape, usually from a shallow score or dough that was under-scored relative to how much oven spring it still had left.
Diagnose it
Which one matches your dough
| Symptom | Likely cause | Fix | Prevention |
|---|---|---|---|
| Split along the side, away from the score | Score too shallow, or dough had more spring than the score allowed for | Score deeper next time | Score at roughly 1cm depth, 45 degree angle |
| Burst underneath the loaf | Weak surface tension from shaping, or a weak seam | Shape more firmly, seal the seam well | Build tension with a tight final shape |
| Split happens even with a deep score | Crust set too fast before the loaf had finished expanding | Use more steam or a covered vessel for the first part of the bake | Increase steam, especially in the opening minutes |
| Only bursts on high-hydration doughs | More gas and less structural resistance at high hydration | Score with extra confidence on wetter doughs | Match your shaping tightness to your hydration level |
Do this now
Score and shape to avoid blowouts
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1
Step 1
Score more deeply and confidently next time, at roughly 45 degrees and about 1cm deep, giving the gas a clear planned exit.
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2
Step 2
Check your shaping created enough surface tension. A loosely shaped loaf has weak spots that can blow out under pressure.
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3
Step 3
If steam is part of your setup, make sure you're using it. Steam keeps the crust flexible for longer, giving the score time to open properly before the crust sets.
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4
Step 4
Consider scoring a slightly longer, single confident line rather than several shallow ones, which gives the gas one clear channel.
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5
Step 5
For this loaf, it's still fine to eat. A blowout is a cosmetic issue, not a baking failure.
Stop it happening again
Fix the cause, not just the bake
This is mostly a scoring and steam technique fix, but dough with the right hydration for your flour also behaves more predictably under the blade. The Hydration Calculator keeps your formula in a range you can score and shape with confidence.
Common questions
FAQ
Why did my sourdough loaf burst somewhere other than the score?
A loaf that splits somewhere other than your score line means the dough had trapped gas pressure with nowhere planned to escape, usually from a shallow score or dough that was under-scored.
How deep should I score sourdough?
Roughly 1cm deep at about a 45 degree angle, in one confident, decisive motion. A shallow, hesitant score is a common cause of blowouts elsewhere on the loaf.
Does steam prevent sourdough blowouts?
Yes, significantly. Steam keeps the crust soft and flexible for longer, giving the loaf time to expand through the score before the crust sets and forces the gas to find another way out.
Keep reading
Other pizza and sourdough fixes
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