On Mon, 17 Oct 2005 20:28:13 GMT, 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?
> 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.

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,
--
Kenneth

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