HUTCHNDI wrote:
> Actually, here is a pic I took, and what I am doing, as I am attempting
> things differently so as to give me time to let it rise in the pans,
> difficult on my second shift work schedule...
>
> http://members.cox.net/hutchberryhome/index.htm
>
> The pic doesnt show the crust bubbles that well, I ate the really big
> ones....
>
> hutchndi
>
>
The german pictures show flying crust that is caused by high amylase
activity - which canīt be the case with your bread. Amylase is stopped
by high acidity - thatīs why we use it for rye bread. Rye has so much
amylase in it that the dough could hardly hold any gas bubbles after the
amylase has split up all the starch.
Your bread looks as if the gluten had been damaged by overproofing.
Either try to add some gluten to your dough by changing to high gluten
flour or by adding it straight to your formula - or reduce the time of
proofing.
Just my two cents worth.
Joschi
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