Davina's flying roof
Davina posted a question in another thread about a "flying roof" problem she had encountered. Here is what she said:
"I baked a bread yesterday. The top crust separated from the crumb and continue to expand and rise in the oven, leaving a void area in between the top crust skin and the crumb. It did not break or bursted open. However, it just stopped rising and then becoming browner and browner. After i transferred it onto a rack to cool, the top collpased back onto the top of the crumb just to fill back the void area. I do not know if i made myself clear. I just do not know what is happening. It seems baking is too much science for me. Can anyone explain why only the top rose? I thought i had everthing ready for the baking. What was i missing?"
Since I have to run along now, feel free to jump in with some helpful pointers for her.