March 15, 2024 - 9:15am
Unsightly Gas Holes on Baguette Crust
Hello,
I am in sales for a wholesale bread manufacturer, that is currently doing R&D for a quick fermentation baguette. Everything about it is turning out just as the customer wants (tight internal structure, chewy crisp crust), but when producing on the line, these large gas holes are forming on the crust. Sorry, I don't have the recipe. Any thoughts on what's causing this?