Gidday from Australia, Maybe you guys can help me with a problem?
Hello there fellow bakers and others.
I have stumbled upon this fascinating website while doing some research for a problem I am having in the hot bread shop (small bakehouse) where I am employed.
I have been a baker for close to 30 years (wow I wish I didn't just have to think about that), and the issue I am having is a new one on me.
Big holes in the sandwich bread. Always in the usual spot, around 4 to 5 slices from either end. This only happens in the summer...when I said "hot bread shop" I wasn't kidding. When the weather cools a little, it is not such a problem. This suggests a dough temperature problem, however even when the dough is cooled off by using refrigerated water, the problem still exists.
Now, I work for someone else and at the end of the day, all production/formula changes are his call and he is reluctant to make any changes and needs quite a lot of convincing to do so.
What I am hoping for is some kind of consensus, so I can at least mention that several other people are of the same opinion.
Some info that may be of help
The formula is a standard one
3% yeast (compressed)
1% bread improver (info here http://www.fermex.com.au/products/products.php?cat=Bread+Improvers It's the "Deluxe improver 1% )
60% +/- Water
Mixing time 3 minutes slow speed 10 minutes high speed in a spiral mixer.
Dough is cut and divided immediately and left to rest for 15 to 20 minutes on the bench before being molded, four pieced and placed in tins.
Whats interesting is, we get hi tin and Vienna loaves from this same dough and the holes in them are negligible. It seems to only be the four pieced sandwich loaves that are causing a problem.
Thanks in advance for any assistance anyone may offer....My own thoughts are, perhaps cut the yeast down to 2% and or put the bread in the oven slightly smaller.