Focaccia Crust Bubbling
I recently started making focaccia bread in our little shop, we make sandwich roll sized focaccia rolls fresh for the day and freeze the rest for the next day.
The thing is when the bread comes out the oven and cooling, you can see what i can only describe as veins along the top of bubble lines. Fresh rolls dont suffer too badly as once they cool, soften up and are filled/sold on its not really noticeable however when we freeze these the veiny bubbles become brittle and fall off making the rolls look old and stale.
I am not sure if there is a common cause to this I would love to find out as we are starting to get some good responses about the rolls in general just some come out this way, this dosnt happen ALL the time so obviously it must be human error at play here in mixing or something.
Anyways if I can help with anymore information to solve this please ask