at first glance i'd say it looks over-proofed (you let it rise too long). i
don't like the cold oven idea at all. is there some logic behind that that
i don't know? (not meant to be antagonistic... a serious question.) i
could definately see a cold oven causing some expansion, but not having
enough heat to set the dough to hold the structure.

just a guess though....

"HUTCHNDI" > wrote in message
news:t_qce.58$%44.52@lakeread06...
> 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
>
>