Fred Williams wrote:

> 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?

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.

--
Reg email: RegForte (at) (that free MS email service) (dot) com