Why occured cave?
Feedback please.
It's called a "flying crust".
Possible causes:
1. Overproofing
2. Insufficient gluten development (weak flour / not enough kneading)
3. Not enough tension in the outer skin after shaping
It does not look overproofed, so I would guess a combination of #2 and #3. Good luck!
It's called a "flying crust".
Possible causes:
1. Overproofing
2. Insufficient gluten development (weak flour / not enough kneading)
3. Not enough tension in the outer skin after shaping
It does not look overproofed, so I would guess a combination of #2 and #3. Good luck!