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Submitted by dvigs24 on May 27, 2008 - 1:54pm Help Please - There are bubbles under my crustI've been making the 100% Whole Wheat Bread recipe on the back of the King Arthur Whole Wheat Flour bag for about 3 months now on a weekly basis. The last few times I've made the bread, I've had an issue with air pockets under the top crust (see photo below which is about the worst I've seen yet). I haven't changed anything regarding the recipe and did not have this issue the first couple of times I made this particular recipe. I thought I might be overproofing (generally I do about a 50 minute first rise, and a 30 to 40 minute rise in the pans after shaping), but I'm not sure if that's the case. Any help anybody can give would be greatly appreciated. Thanks! -Darron from The Teacher Learns to Cook
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dvigs24, I had the same
dvigs24, I had the same problem with the same recipe. I solved the problem by slashing the top of the loaf which allowed the gas to escape through the top of the loaf. I have also been proofing longer and using a bit less yeast than called for. I am only a beginning baker, but I hope that helps!
Sounds good to me
I'm a beginner myself. Thanks for the suggestion!
airtight final proof?
Scoring should solve the problem as preacher suggested. However, if you don't want to score the loaf....
How are you doing the final proof in the loaf pan? If it is out in the open or not airtight, then a thick skin will form on top of the loaf and keep the gasses from escaping. I usually proof sandwich loaves in food grade plastic bags and never had that problem before.
http://www.applepiepatispate.com
Interesting
I'd been doing the final proof in the open covered with a towel. I'll try the plastic bags this week. Thanks for the tip!
Great XXL plastic bags made by ZipLock Bags
I have purchased some XXL bags made by ZipLock. They are very heavy duty and made originally for storing clothing or blankets I think. They make great bags for bread proofing and can be used over and over again. I think I got two of them for about $6 last year and I'm still using them.
Trish
I doubt it's a big deal, but
I doubt it's a big deal, but in BBA it's mentioned that the difference between food grade plastic bags and regular ones is that regular ones can leech petrochemicals into food, so it might be worth it to get some food bags, (though I'd imagine if you are re-using the same bags over and over there's a limit to what could even possibly be leeched, and on such a small scale as us hobbyists usually make well, I think exposure would be pretty small)
Trish, about the bags also buckets, gamma seals
I was going to post this morning about using ZipLock or Hefty XL bags. I was considering using these bags to hold stored grain in my plastic pails with gamma seals. The pails are marked HDPE on the bottom and the company said they are food safe but the internet info has some concern with HDPE for food storage. Anyway, I thought maybe I'd use the XL bags from ZipLock or HEFTY as a liner.
I emailed HEFTY and here is their reply:
weavershouse
Ziploc Big Bags
Maybe this information is a little old, but over a year ago I posed the same question to SC Johnson Company, regarding ZipLoc "Big Bags":
Where the Lazy Baker Sleeps
http://www.thefreshloaf.com/node/3672/cavernous-sourdough
I think you'll find some guidance here..