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bread question - air pockets

(3 Posts)
LeBFG Fri 12-Apr-13 13:37:24

So I'm getting good breads: they rise well over an hour and half then good proving (doubling in an hour). I put into 240oC oven which I then turn down to 210oC and get a good spring. All is great except I keep getting large air holes just under the crust!!!! How, why? May this be a poor knocking back or over proving?

wem Fri 12-Apr-13 13:41:16

I have used this as a chance to look at my new Leiths Baking Bible grin I quote: "If the dough proves for too long, the bread will have large bubbles under the surface of the crust and may collapse in the oven."

So there you go smile

LeBFG Fri 12-Apr-13 13:43:17

flowers yay...merci lots wem.

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