April 13, 2020 - 11:14am
Uneven air pockets
Hi last couple of sourdough loaves the air pockets have been large underneath the top crust but tiny towards the base. Any ideas how I can get these large bubble more evenly distributed?
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Hi last couple of sourdough loaves the air pockets have been large underneath the top crust but tiny towards the base. Any ideas how I can get these large bubble more evenly distributed?
Paddy - it could be a variety of things. It could be that you're waiting too long before baking - ie: over-fermenting. It could be that the ambient temp is too high and the dough is developing to fast and again over-fermenting even though you thin its not been that long. It could be how you're developing dough - structure: ie: you're not getting enough gluten development or your folding and shaping technique isn't developed. It could be related to the types of flour you're using - lower protein flours vs higher. Etc. Etc. Post pictures and tackle one thing at a time looking for feedback. Good luck..