 Submitted by erina on August 25, 2008 - 3:56pm
Hello all,
I have been making Sourdough Ciabatta Rolls from wildyeastblog.com (Susan's Wild Yeast, http://www.wildyeastblog.com/2008/07/28/sourdough-ciabatta-rolls/). The first two attempts produced breads with wonderful crumbs and crusts. But the third gave me gaping hole on the ceiling of the bread(s). I am not sure I know what I did differently on the third attempt. Anybody knows why sometimes there are gaping holes on breads? Undeveloped gluten? Hydration problem?
Thanks!
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Gaping Holes
Look here under: DOCKING
Normally happens when shaping and not releasing air from very large bubbles. Also docking and scoring can prevent much of it. Degassing your dough before shaping also helps a lot. Much depends on type of dough and the desired effect.
Here is another photo. I looked up big holes in the site search machine: CLICK HERE
Mini O
When you fold your bread
When you fold your bread over during the bulk proof, you just need to make sure that you gently press the air out of any large bubbles that you see. This will eliminate the problem you are experiencing.
Rudy