On $DATE , Reg wrote:

> 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.
>

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?

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