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Fred Williams
 
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Default Air bubbles in bread.

On $DATE , Kenneth wrote:

> 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,


Ah! That is what I needed to hear. I'll do that with my next
batch. Thank-you.

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