pls help.. trouble with big gaping holes!
i've been having trouble with this milk bread that i've been baking. the taste is great! but i really need to solve the problem of the big holes.
the bread is baked in an uncovered loaf pan at 180 degrees celcius for about 35 minutes.
i've read a couple of bread troubleshooting and they tell me that it's a flying crust problem with over-proofing the bread. i usually try to proof the bread for about 40mins, but i've also reduced the proofing time to 30mins, and the same problem still occurs. it reaches to about 2cm from the top of the loaf pan before going into the oven. i use a convection oven and the problem with this oven is that the heating is not even.
the recipe is:
|tangzhong 65c (water roux)||6%|
|full cream milk powder||2%|
|full cream milk||7%|
i've also tried to reduce the percentage of yeast and lower the oven temperature to 170 degrees celcius while increasing the bake time for about 5-10mins more. but the problem still persists.
is the dough too strong or too weak, that it collapses during the bake?
does anyone have any ideas how to solve this problem? it's quite sad to see whenever i slice open the loaf. some of these holes can get really huge!
really appreciate any comments i can get for this! thanks so much!!!