I've done that...both on purpose (ciabatta) and NOT ;-)
For me, It's usually a matter of trapping air while shaping...shaping too loosely. Occasionally I will have a huge bubble or two on the surface of the dough after first rise and if that gets folded in while shaping, it can cause a bubble too.
I am still trying to work out a nice balance between de-gassing the dough a little after first rise so I don't have godzilla rising on my peel (or in the loaf pan) and preserving some of the gases to get a nice texture.
How was the crumb? If moist, a wet dough tends to large bubbles. If dry, sometimes incorporating a little too much flour during shaping keeps the dough from sticking to itself...hence the bubble.
The great things about baking: you can keep on trying; and you can usually eat your mistakes!
After you form the loaf, push down hard on the loaf as you role it a few times. This used to happen to me all the time. Now that I do this it never happens. This simulates how a commercial dough former works. First it sheets it. Then it rolls it up. Then it sends it through some rollers. The rollers are so close it looks like it will never fit.
and I understand your frustration. Sometimes I have the same thing happen. I've been known to take a corn cob holder and pierce any bubbles along the surface only to see them pop up on another area of the bread.
Seriously, that sandwich loaf needs Smelll-O-Vision. It does look so very tasty. (I would have used that large hole area to take advantage of an extra spoon of peanut butter...) lol.
Yup, done that
Hi BettyR
I've done that...both on purpose (ciabatta) and NOT ;-)
For me, It's usually a matter of trapping air while shaping...shaping too loosely. Occasionally I will have a huge bubble or two on the surface of the dough after first rise and if that gets folded in while shaping, it can cause a bubble too.
I am still trying to work out a nice balance between de-gassing the dough a little after first rise so I don't have godzilla rising on my peel (or in the loaf pan) and preserving some of the gases to get a nice texture.
How was the crumb? If moist, a wet dough tends to large bubbles. If dry, sometimes incorporating a little too much flour during shaping keeps the dough from sticking to itself...hence the bubble.
The great things about baking: you can keep on trying; and you can usually eat your mistakes!
Paula F
Philadelphia PA
score: 0
Holes in pan loaf
After you form the loaf, push down hard on the loaf as you role it a few times. This used to happen to me all the time. Now that I do this it never happens. This simulates how a commercial dough former works. First it sheets it. Then it rolls it up. Then it sends it through some rollers. The rollers are so close it looks like it will never fit.
score: 0
It's probably flour during shaping
I agree with the comment about using too much flour while shaping. I try to use no flour at all and hope the dough doesn't stick to the counter.
score: 0
Your bread looks so tasty....I'll bet it was
and I understand your frustration. Sometimes I have the same thing happen. I've been known to take a corn cob holder and pierce any bubbles along the surface only to see them pop up on another area of the bread.
Seriously, that sandwich loaf needs Smelll-O-Vision. It does look so very tasty. (I would have used that large hole area to take advantage of an extra spoon of peanut butter...) lol.
Happy baking!
score: 0