Hi Carole, blowouts are often an indicator that the dough hasn't been left to rise for long enough. You might want to try extending your final rise time by about 20% to see if that helps with the final structure and shape of the loaf. Another potential cause of blowouts is improper shaping. To be sure you're shaping the dough in a way that builds structure and integrity, consider watching this video on our website to see it demonstrated. When the seams are strong, they're less likely to blowout during baking. We hope that armed with both of these tips, you can make your next loaf look perfect! Kye@KAF

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