Holes near top of loaf
Hello my name is Shawn I've been making bread at a bakery catering deli for about 5 months i make 10 loaves of sourdough, honey wheat and a hearty12 grain bread every day each batch is roughly 6.5lbs flour, 2.5lbs bread mix, half a cup of instant yeast and +/-2 quarts of water. I don't kneed by hand i have a commercial mixer with hook... Ill mix the dry and yeast for 2 min add water by 3 done by 5 dough out portion make into ball let sit for a few min so it rises a little then pound out flat wet a little with water, fold into envolope roll up towards the flap rolling into log put in pan,( its a Cast iron metal 5 loaf pan) i put all 10 loaves of bread in the proofer its commerical i manipulate the environment inside the proofer oven by putting about 2 quarts of warm water with a spoonful of sugar in a pan in there , an hour or more in the proofer. Bake at 325°F for about 30 min ... I seem to be getting holes near the to of the slice we use the bread for sandwiches ..... Please Help!!