February 9, 2014 - 4:10pm
wet doughs
Have been playing with long rise, wet doughs for the last couple weeks: focaccia, ciabatta, pugliese from The Bread Bible. Have made three loaves of pugliese with which I am generally happy. Crispy crust, lotsa bubbles, terrific flavor, but I keep ending up with one great big bubble right under the crust. Just for here at home so nobody's hurt by 'em, but I'm curious to know why and how I could avoid 'em.
Best,
Tom
Do a search on this term and see if the pictures describe what you are getting. Diagnoses vary but help is available.
Thanks for steering me in the right direction. I think overproofing is the culprit. Got another batch going--I'll know by bedtime.
Yep, three of four new loaves had no problem and the fourth was a different sort of bubble. The flavor doesn't seem to be as good with less rising time, though.