The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

renae's blog

renae's picture

I'm new to this and have a quick question. I have been making a natural yeast bread that is just a little lighter than traditional sourdough. I recently have been having problems with air holes forming near the top of the loaf and after it's baked there will be a big hole between the crust and the loaf. Any suggestions?



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