The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

wet doughs

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Tom Kurth's picture
Tom Kurth

wet doughs

Have been playing with long rise, wet doughs for the last couple weeks: focaccia, ciabatta, pugliese from The Bread Bible. Have made three loaves of pugliese with which I am generally happy. Crispy crust, lotsa bubbles, terrific flavor, but I keep ending up with one great big bubble right under the crust. Just for here at home so nobody's hurt by 'em, but I'm curious to know why and how I could avoid 'em.

Best,

Tom

breadbythecreek's picture
breadbythecreek

Do a search on this term and see if the pictures describe what you are getting.  Diagnoses vary but help is available.

Tom Kurth's picture
Tom Kurth

Thanks for steering me in the right direction. I think overproofing is the culprit. Got another batch going--I'll know by bedtime.

Tom Kurth's picture
Tom Kurth

Yep, three of four new loaves had no problem and the fourth was a different sort of bubble. The flavor doesn't seem to be as good with less rising time, though.