K, this is an embarrassed cry for help. I've been baking bread for many years, but lately many of my loaves come out with large air bubbles just under the top crust. Am I kneading too much, or too little? Maybe the bread is getting shaken just a little, because to warm up the oven the grill comes on and I can't pan raise in the oven. So I have to transfer fully raised loaves from the table and as careful as I can be they get shaken just a bit. Also the problems seems to be less what I bake bread with white flour. When I use about a cup and a half of rolled oats and about 30% whole wheat with a touch of molasses, I always seem to get big bubbles and denser bread near the bottom. Years ago I used to make the same recipe with no problem. Advise would be appreciated.
Air bubbles in bread.
Oct 17, 2005
4 Replies
It's most likely overproofed. Shorten your final rise time slightly. If the dough is a bit flabby by the time you bake it you may get the large pockets you describe, especially near the surface.
But then I get these tiny, dense loaves. I think I'd almost rather have the air holes. There's got to be a better way doesn't there?
Hi Fred,
What you are describing is often called "flying crust."
Two ways to improve the situation:
Increase the amount of liquid in the dough, and slash the top just before baking.
All the best,
Ah! That is what I needed to hear. I'll do that with my next batch. Thank-you.
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