Issue with tiny bubbles on hamburger buns
I run a kitchen in Montreal and we make our own hamburger buns. Every once in a while we get these little bubbles all over the buns and I haven’t been able to find an answer as to what could be causing this.
FYI we are working with about 60% humidity. It seems to happen at random, but especially happens when we experiment with an overnight bulk fermentation in the fridge.
Can anyone help?