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Big Bubbles in Beranbaum's Sandwich Bread

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2 replies to this topic

#1 nelson87

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Posted 24 April 2014 - 09:13 AM

I've been making the above for a few years and have started to get rather large bubbles under the top skin of the cooked bread. I've watched her YouTube demonstration folding and preparing the dough for the pan. See , Great Lady Must Add! I'd be grateful for suggestions as to how to avoid large bubbles just under the bread's surface. Thanks, Nelson87

#2 pbear

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Posted 24 April 2014 - 08:57 PM

Sounds to me like what's happening is that you're not adequately releasing the larger air pockets after the first rise.  With the technique illustrated in the video, this means you're not dimpling the dough aggressively enough.  There are other ways to remove those pockets, but as you've used this technique successfully in the past, I'd recommend you start there.

#3 nelson87

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Posted 25 April 2014 - 06:58 AM

Thanks for your reply. 


I viewed the video many times and noticed there were techniques shown that were not printed in her sandwich recipe but were noted in her general bread making instructions.


After the second 2hr rise, ½ the dough, dimple and fold and let rest for 20 minutes.  I did not do the rest.


Look at how she handles the dough.  Gently almost reverentially.  Me?  I was very rough.

“When I was young I was smart.  Now I am older I am kind.  I recommend kindness.” E.P. Doud


Rising:  I was raising the dough in my oven along with hot water.  Too fast!  I now let the dough rise at room temperature.


Results:  Smaller bubbles and a consistence loaf.  



Southern Connecticut