Okay, I have been having "problems" when I make bread enriched with dairy. I get these huge air bubbles as the dough rises and during proofing. I just pop them before putting them in the oven. Wondering why though.
Also, my Lauren's Kitchen Featherpuff the other day bubbled like usual. When I took it out of the oven, the crust was puffy. After it cooled, though, it was not puffy, just a titch wrinkly, and the bread was wonderful.
So what's up with all the bubbles?