Air pocket under crust
Lately I've made a recipe from the Ankarsrum Original USA site http://www.ankarsrumoriginalusa.com/blog/my-favorite-yeast-bread-recipe/ [1] that I need help with.
This is a 100% whole wheat recipe using fresh home-milled flour. It's meant to demonstrate the mixer capabilities.
One problem that has happened the last couple of times is that the crust separates and inflates. This is in the middle of the loaf giving the the bread the silhouette of an old automobile. The last time I made the bread I slashed the center. This stopped all rising and left me with tiny loaves.
Until now I have not had this happen. Its like all the rise is just under the crust and not throughout the bread. I've made the recipe with sticky and drier dough and both versions did this. My only change to the recipe is to use melted butter instead of olive oil. My wife said the honey and oil in the recipe didn't work together for her taste buds. I cannot see where the choice of liquid fat would do this.
I'd like the rise to be uniform throughout the crumb and not just under the crust. Any suggestions will be appreciated.
Mike