Mountain ranges on my bread crust
Sooo... every now and then I get these weird bubbles in the top crust of my sandwich bread, where the crumb underneath is separated. They look like mountain ranges, or bubble tunnels, and I’m not sure what causes them. They only happen now and then. But I figured I’d ask if anyone’s seen this before.
In this particular instance, I decreased the proofing time by 10 minutes as an experiment. So maybe that was the cause? I also thought maybe I’d just not shaped them as well as I should have? Or maybe they rose in too warm a place, or the crust got dried out?