The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


amen2u's picture

pubescent bread

June 19, 2012 - 1:23pm -- amen2u

Yes, I am oven they are golden, smooth, crusty and well formed.  But after they rest on the cooling racks for 10 to 15 minutes, they break out into a sort of acne.  The top crust forms hundreds of little polyps that pock mark the crust.  I do not know why this happens.

Here are the pix.  The first is fresh out of the oven.  The second is the disfigured loaves after cooling for a while.

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