The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Air bubble in Doughnut

Doughnutslinger's picture
Doughnutslinger

Air bubble in Doughnut

Hi Everyone,

I’m having a problem with my doughnuts and I can’t seem to figure it out. I’m getting an air bubble under the surface of the doughnut (the side that hits the oil first), and I don’t know why.

After I mix my dough, I let it sit at room temp for 30 minutes. I then form it into loaves and put it in the fridge for about 22 hours. I then put it through a sheeter, cut my doughnuts, proof them in a proof box, let them dry for a few minutes, and fry them at about 360F.

Does anybody know what would cause this problem? Is it a fermentation issue? Any help would be greatly appreciated.

Thanks.

gerhard's picture
gerhard

I never had the issue with rings but Bismarcks would get the bubble, they would actually flip themselves at times, during colder weather. 

Doughnutslinger's picture
Doughnutslinger

Gerhard - is it an issue with bulk fermentation? Or the proofing before frying?

gerhard's picture
gerhard

and this was the result of final proof rushed a bit. During the cold weather we always added a little warm water to take the chill off the tap water. The white line is a bit narrow so that also suggests underproofing. 

Doughnutslinger's picture
Doughnutslinger

Thanks for the advice. I’ll give it a shot. Is there a way I can contact you directly Gerhard?