Hello, Im brand new here and really new at bread making, in fact I have only been trying it for 2 weeks. I have been following lesson 1 on the site and have just branched out into using butter and milk and sugar in my basic white strong flour loaves. They taste wonderful, they rise, the crust in crunchy but soft and its all working out except the loaves look awful!
On the second rise before I place it in the oven the dough becomes pockmarked,the only way I can describe it is lots of holes form on top of itand it kind of looks ripped. It cooks with these holes still there so the finished product has a crust with dips and crevices in it instead of smooth? Kind of like ciabatta looks on the inside but in my case its the crust?
Other than this there is no problem but I cant work out how to remove these holes?
Thanks for any help from a beginner.