When ever I make cinnamon raisin swirl bread it tends to crack on the side. It is not the seam pulling apart because that is on the bottom and still evident. It's like it busts out the side of the loaf. Any thoughts? I can post a picture if needed.
If the crust forms too quickly on top then the air has to escape somehow and that can be through any weak spot. Under proofing can cause runaway oven spring causing bursts. Or perhaps some other issue. But a photo will help.
If the crust forms too quickly on top then the air has to escape somehow and that can be through any weak spot. Under proofing can cause runaway oven spring causing bursts. Or perhaps some other issue. But a photo will help.