Hamburger bun bubble
I everybody, this is my first post on the forum! I have been hanging around the fresh loaf for quite some time. Now there is an issue thats driving me crazy so i thought ... i better REGISTER =)
I have a problem with a big bubble rising in my hamburger buns. Sometimes the bubbles even rise whilst the buns are in the prover causing a bubble of "skin". Currently im solving this by bursting those bubbles but they leave an ugly mark on top of the lid. Sometimes they are deeper down so they dont "bubble up" in the prover but when you cut the bread you can clearly see a quite big airhole in the middle of the bread. So, what can i do to get rid of it?
My recipe is the following:
flower (normal) 750g
egg 1.5 pcs
hope somebody can save my buns!