August 23, 2017 - 7:52am
air pocket on crust
Hi, I've baked batard kind of with recipe from 'bread' by Jeffrey hamelman
sometimes there is huge air pocket on the crust or just under crust which change the shape of final results.
it looked fine before putting it in the oven.
I'm pretty sure my shaping skill is the main reason.
Do you have any advice for this situation? or any nice video for this problem?
Thanks.