Author Topic: Dough bubbles  (Read 938 times)

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Offline vincentoc13

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Dough bubbles
« on: February 07, 2013, 07:47:14 PM »
Is it normal to get air bubules in balled dough, and does it matter if they are there?



Offline vincentoc13

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Re: Dough bubbles
« Reply #1 on: February 07, 2013, 09:13:20 PM »
Sorry let me clarify.  Air bubbles that are protruding from the top of the dough balls.

Thanks



Offline bakeshack

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Re: Dough bubbles
« Reply #2 on: February 07, 2013, 09:27:09 PM »
You might have let the dough bulk ferment for too long if you have many air bubbles on the surface after balling.  You should still be fine but next time, try not to let the dough get too much activity prior to making dough balls.  This will eliminate the extra large bubbles that burn during the bake. 


Offline vincentoc13

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Re: Dough bubbles
« Reply #3 on: February 08, 2013, 12:59:59 AM »
8Thank you for the advice, Im going to try your cake yeast recipe/work flow.