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...
>
> hutchndi
>
>
BTW your thread is not deleted where I read it...
The german pictures
http://www.cafeerner.de/Produkte/Bro...otfehler-1.jpg
show flying crust that is caused by high amylase activity - which canīt
be the case with your bread. Amylase is stopped by high acidity - thatīs
why we use it for rye bread. Rye has so much amylase in it that the
dough could hardly hold any gas bubbles after the amylase has split up
all the starch.
Your bread looks as if the gluten had been damaged by overproofing.
Either try to add some gluten to your dough by changing to high gluten
flour or by adding it straight to your formula - or reduce the time of
proofing.
Just my two cents worth.
Joschi
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