The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread tearing /surface gaps or holes while proofing

s2001's picture
s2001

Bread tearing /surface gaps or holes while proofing

I have been baking simple  flour, flour plus semolina plus lil wwf and bread with lil oats thrown in for family fr almost two years now without any trouble. I use a bread maker to knead the dough and first proof then shaping and second proofing in tin. 

Of later my bread gets tears like surface splits while proofing in the first proof and second too. Earlier my bread proofed beautifully upwards in the bread machine no tear even if it overproffed.  Ts not rising well and is dense. The only thing I have noticed is that it's rainy season here n my flour is more moist than during non rainy time. I tried cutting a bit on water last time but it did not help. Enclosing pics. Pls suggest if it's need to cut back on water or yeast or am over proofing.but how can it be over proofing since loaf s small and dense.

s2001's picture
s2001
julie99nl's picture
julie99nl

what recipe and process (kneading and proofing times)  are you using?
Have you bought new flour recently? It looks like the dough is either made with a weak flour, or not developed enough to hold in bubbles.

DanAyo's picture
DanAyo

Please let us know your formula (recipe) and method. It should help us to troubleshoot the problem. Also what flour(s)?