August 23, 2017 - 7:52am
air pocket on crust
Hi, I've baked batard kind of with recipe from 'bread' by Jeffrey hamelman
sometimes there is huge air pocket on the crust or just under crust which change the shape of final results.
it looked fine before putting it in the oven.
I'm pretty sure my shaping skill is the main reason.
Do you have any advice for this situation? or any nice video for this problem?
Thanks.
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I've been faced with the same problem. When I see them after the final shaping, I use a small, pointed object to prick the bubble and then pat down the remainder. It's not a pretty solution but it works.
Thanks, haven't thought about that. maybe I should try it.
If you are using a Hamelman recipe, have you seen his series. https://www.youtube.com/watch?v=vpG5tcmg0uM&list=PL02A67F155E9A6668 At this link, you should see on the right side the list of videos, and he has one on shaping. I suggest watching all of them if you are using his book.
yeah, I'd already watched whole videos couple of times. I just watched again and realized that I missed some detail while shaping. Thanks.
That happens to me as well, I have probably watched it 10 times by now, keep forgetting things.