My last bake had four boules that came like turtles!
My question is what caused the loaves to burst out the side like that?
The loaves had proofed in the fridge and then the first two had been out about 2.5 hrs and the 2nd 2 about 3.5 hrs. The batards that had been out 3.5 hrs did not burst like this.
My theory is that the boules take longer to warm up and hence were under proofed realative to the boules so they expanded more dramatically and my slashing technique was not good enough to handle this.
Keen for some more experienced baker to provide some assistance here.
Interestingly my anecdotal observation is that the crumb structure was (they've all been consumed by the time I found time to post) was more open and less dense in the section of the loaf that did not burst wildly.