HUTCHNDI wrote:

>My bubbles thread got deleted, but I just put up a picture of my problem
>last night, here it is again...
>
>http://members.cox.net/hutchberryhome/index.htm
>
>The pictured slice shows a few of the smaller bubbles up under the crust at
>the top, (we ate the bigger ones already) and my and there is a run through
>of what I am doing, perhaps this might help somebody pinpoint my problem...
>
>
>
Dick tersely hit the highlights for you. I've made similar breads, both
yeasted and sourdough.

Too high a hydration with too poor gluten development would be the first
two culprits. I'd look into reducing the hydration somewhat. I'd also
look into kneading a bit longer and perhaps doing some "stretch and
folds" before forming the loaves.

The next culprit would be too long a rise. The bread looks like it
reached a peak and then collapsed.

One of the gotchas's about baking is there is a point where the dough
has to go into the oven. It's the baker's task to make sure the oven is
ready, that the baker is ready, and at the golden moment, the baker
gently slides the dough into the oven. If the dough isn't baked, it
will continue to rise. And if it rises too far, it will collapse.
Either before, when, or after it is put into the oven.

The higher the hydration in a dough or starter, the more quickly things
happen. A somewhat dryer dough will hold it's peak rise somewhat longer
than a wetter dough. All of this has to also be seen in the overall
context of Beatrice Ojakangas' comment that dough would rather be a bit
too wet than a bit too dry. However, when you get past a bit in either
direction, you are asking for trouble.

Mike