Tunneling in Multigrain Loaf
I have multigrain loaf with a large amount of hot soaked grain that continues to tunnel, lately more and more often. At first I thought it was due to undermixing, so I added 2 min to mixing time, but then it goes too far and the flax and bulgur start to tear. In process of elimination, I started folding more (instead of mixing), increasing to 4 folds, from 2 and increased the bulk ferm. time by 50%. Then I thought it was over proofing, so I decreased the proofing time and started proofing on the covered rack instead of in the proofer, but it still continues to tunnel. The formula yields a fairly stiff dough, but the ultimate product has a very soft crumb with a thick crust-- it's my best seller so I hate to get rid of it. This is my only loaf that tunnels, talk about frustrating. Any thoughts or ideas would be greatly appreciated?