The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tiny bubbles!

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kbaker's picture
kbaker

Tiny bubbles!

Hi bakers,

I am hoping to figure out why these tiny unappealing bubbles are forming on my baguettes. It's taking place in the oven during the baking process. Any ideas what's going wrong?

I thought maybe the egg wash was at the wrong temp but I've tried cold and room temp and still the bubbles. 

Its an ongoing battle at this point so any help is appreciated :)

Comments

holds99's picture
holds99

Did you retard your loaves?  These small bubbles sometimes occur as a result of retarding the loaves overnight in fridge. They're normal with long retardation.

kbaker's picture
kbaker

The baguettes do retard overnight typically. However a co-worker of mine is doing the same process of retardation and is not developing these bubbles. I've no idea what trick he had up his sleeve but his are bubble free and smooth....

holds99's picture
holds99

They are referred to as blisters and are perfectly normal on all types of loaves.  Check some of the blogs from the bakers who have been on TFL for a long time and you'll see the blisters on their loaves.  Maybe your co-worker is the one who's doing it wrong. (smile)

kbaker's picture
kbaker

Thank you holds99 for your comments. I'll definitely look into long time bloggers and look at their pictures. And in the mean time I won't worry so much :)

holds99's picture
holds99

When I retard my bagels overnight I get the tiny blisters on the surface of the bagels during baking.  Keep doing what you're doing, your baguettes are beautiful!

Howard

dabrownman's picture
dabrownman

every loaf of bread I bake.  If my apprentice could find out exactly what caused it, could put it a container and sell it to bread bakers on TFL as a bread additive - she would be an instant billionaire!

Pray you find out what causes these blisters so you can get more and larger ones every time.

Happy baking!

holds99's picture
holds99

I'm thinking the tiny blisters may be the result of accumulated spots of concentrated yeast spore on the surface of the shaped loaves that, during the initial steaming process (first 10-12 minutes of the baking cycle) kick in, and in their last gas expansion (Co2) create the tiny blisters.  On the other hand it may be something that Scotty from Star Trek beamed down into the oven of the lucky recipient :-)

SylviaH's picture
SylviaH

like you have used an egg white glaze and then using a sprayer with water to moisten the loaves either while in the oven, to create steam or before going into the oven.

I like what is sometimes is called a birdseye on the crust.

You will almost always get this from spraying water into your oven and over the loaves.  Like mentioned above an overnight ferment also causes this.

Sylvia

kbaker's picture
kbaker

Thanks everyone for the comments! :)

dreamersbrow's picture
dreamersbrow

Hello.  I found an brief article about your bubbles at http://www.sourdoughlibrary.org/bread-crust-blisters/

holds99's picture
holds99

Thank you for posting/sharing the link to the Sourdough Library.  The explanation of the reasons for blisters sounds spot on.  It looks like a terrific site for bread baking information. 

Howard

 

kbaker's picture
kbaker

thank you for the article