Today i made some soft morning rolls dusted with semolina, this is the recipe and method I used, can anyone see a fault as to why I got air bubbles on the surface of the dough before reaching desired proof and poor oven spring?
3 hour preferment at room temperature;
60g organic white bread flour
2g fresh yeast
140g organic white bread flour
4g fresh yeast
4g caster sugar
10g vegetable fat
I then kneaded the dough for around 8 minutes, the dough passed the window-pane test. I left the dough to bulk ferment in a clear container for 40 minutes again at room temperature with a stretch and fold after 20 minutes. I then knocked back the dough with a 30 second knead and proceeded to shape the rolls. I left the rolls to proof in a clear container with a jug of hot water creating warmth and humidity, after 1 hour they had reached around 3/4 desired proof size, but had developed large air bubbles/blisters on the surface :-(
Maybe I am bulk fermenting too long? Im unsure what I'm doing wrong, so any advice would be much apprecitaed.