Bread question

[Nick69]

Hi all,

For some reason my bread always has big air bubbles at the top. When cooked, the top of the loaf is empty.
Does anyone know why its doing this?

Thanks as always.

Nick

[JulieSherris]

Nick, it could be that the bread is most likely overproofed on the final rise. If the dough is a bit flabby by the time you bake it you may get the large pockets you describe, especially just under the crust. You might also be knocking the dough on the way into the oven - that could start the dough to collapse inside as well.

There are 2 things you can try..... Increase the amount of liquid in the dough slightly, and also, just before the baking, slash the top of the loaves a couple of times.

Hope that helps

[Nick69]

Thanks Julie, someone also said it could be proving too fast (too warm area). What do you think of that idea?

[JulieSherris]

It could well be, Nick - I always try & prove mine in the cold anyway.
It's harder in the summer when the temps are up, but if I can get my bowl in the fridge then I leave it there overnight to rise & knock it back & leave in the darkest coolest part of the house for the 2nd rise. (Usually in the pots & pans cupboard!!)

[Odsox]

Thanks Julie, someone also said it could be proving too fast (too warm area). What do you think of that idea?

Not sure that's the problem Nick as I always prove my bread in the fastest time possible in a very warm conservatory, and I don't suffer from that problem.

What Julie says about over proving plus .. make sure the oven is at full temperature before you put the loaves in.
If you put them in before the oven is hot enough the loaves will rise like mad for a minute or two, especially the top part of the loaf that's out of the tin.
Good luck.