The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

blisters on bread

the black and white baker's picture
the black and w...

blisters on bread

Does anyone know exactly what are the small blisters that surround our long fermented sourdough breads are. I normally take it to mean a positive thing as most wholemeal products need this to get rid of phytic acid.

susanfnp's picture
susanfnp

Here's how those blisters were explained to me: when bread is retarded or otherwise fermented for a long time, the gluten starts to degrade. These little breakdowns in the gluten cause "micro-chimneys" to form, which, during baking, carry gas up to the crust causing the blisters to form.

Susanfnp

http://www.wildyeastblog.com

staff of life's picture
staff of life

Is this normal (I have it on nearly all my retarded breads) or something that causes a sub-par loaf?

susanfnp's picture
susanfnp

Yes, it's normal on loaves that have been retarded. And cosidered very attractive by many, although I understand that in France it's considered a defect (I guess they don't retard there?)

Susanfnp

http://www.wildyeastblog.com

staff of life's picture
staff of life

I heard that about the French--those crazy French!  I like them myself; they add texture.   I was just wondering if since the gluten starts degrade a bit, if it results in a loaf with reduced volume.

SOl