I was wondering if anybody knew what causes bread to have a bubbly crust. Is it high hydration? Too much yeast?
I usually see it in dough that has been retarded overnight.
Not like the tiny blisters that you see on French Baguettes - larger bubbles that keep forming on the surface. They appear to accelerate when I remove the plastic wrap after proofing. I do my best to pop all the ones I can before it goes in the oven, but usually some form in the first few minutes of baking and the result is a crust with random large bubbles.
I should have mentioned that this is regarding a sandwich loaf. I just tried reducing the yeast by 1/4 tsp, and it seemed to help a little, but there were still a few bubbles.
Un-even distribution of air in the loaf. When I make sandwich bread I give it a short knead after bulk-fermentation. Let it rest and then shape it. That usually get rid of all the big air bubbles. Sandwich loafs are usually lower hydration too. This can lead to some issues if to much flour is used during shaping. So, keep bench flour to a minimum.
Thanks for the help! :)