Breadmaking by Kathryn Hawkins

Author:Kathryn Hawkins
Language: eng
Format: epub
Publisher: Fox Chapel Publishing

Baked crust separates from bread

When you cut into your bread for the first time, you may encounter a pocket of air running down the length of the loaf between the crust and the rest of the bread. This is usually caused when the shaped bread has been left a bit too long to prove in too-dry conditions. This will cause the outside of the loaf to form a crusty edge. The weaker, over-risen dough inside will begin to collapse back away from it because the yeast has become exhausted. When the bread is baked in this condition, the top crust forms a thicker crusty edge than normal because it has set in place, and the dough underneath is not able to rise up sufficiently to reach it, so an air pocket forms between the rest of the dough and the crust. Prove your bread in the right conditions and follow the instructions on page 56.

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