Ack. I am trying to make some loaves in breadpans for a change, and its is
driving me crazy. I decided to try the loafpan route as a way of coming up
with a fairly simple recipe for my sister to follow to make bread using my
starter, but it has never worked well for me. I got into the habit of
freeform baking, really it has been the only way I have baked, and now I am
trying my same bread in loafpans with crazy results. I just put 2 loafpans,
with risen dough peeking over the top, into a hot oven (425) on preheated
tiles as I would for my non pan bread. I don't let my freeform bread rise
this much, I get alot of my rise in the oven, I bake my boules and such on
tiles with a cakepan or cookiesheet for insulation against burning bottoms
with excellent results, so I figured this would work ok too. I immediately
started getting a few large bubbles on the surface, growing to the size of
golfballs. I hate golf, but that's another story. I pulled out one loaf and
slashed the bubbles which of course was disastrous, so I left the other
alone.

I don't see this bubble problem in any of the posts, anybody have a clue?

hutchndi