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.

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Regards,
Fred.
(Please remove FFFf from my email address to reply, if by email)