The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Bubble Trouble

thebreadfairy's picture
thebreadfairy

Bubble Trouble

I am relatively knew to bread making and have been working mostly with high-hydration, no-knead type breads. The last two breads I have baked in a covered Sitram saucier have had multiple bubbles or blisters in the top surface which I have not gotten before in other baking pans. This last loaf pictured here was an 80% hydration recipe with 2 1/2 cups KA all-purpose, 1/4 cup rye and 1/4 cup whole wheat at 450°. The bubbles had appeared as early as when I first looked in the pan at 20 minutes. In the pictures below, the bubbles can be seen in the first and the crumb on the second. (The crumb picture is a mess because the loaf was stuck to the pan and I had to tear it to get it out.)

 

I am wondering if this could be a result of the type of pan I used? I thought perhaps it's overproofing but the crumb looks pretty good and the proof rise was only about three hours. Is this just a normal happening in this type of baking? Thanks in advance for any help.

Jessica

redcatgoddess's picture
redcatgoddess

I don't know what kind of bread you have in your picture.. but from my experience, this can mean 2 thngs.....

  1. you didn't do your "punch & fold" enough.  In another word, you didn't pat out the large air cell or 'flaten" it out enough, so when you bake.. the larger bubble near the surface became a blister due to oven spring.  And this normally also resulting the larger air cells in the bread (larger hole, not so uniform crumb).  HOWEVER,
  2. this can also mean you have over proof your dough.. and the yeast is just bubbling away.. resulting... as you know, the blisters & large crumb.

 

:)

thebreadfairy's picture
thebreadfairy

Thanks for your help. This is a "No-Knead" bread so there is really no punch-down phase. You may be right on the over-proofing so I will look at shortening the proofing phase.