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Author Topic: Breadholes during warm ferment  (Read 91 times)

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Offline stamina888

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Breadholes during warm ferment
« on: April 17, 2021, 10:29:32 AM »
What are the cause of these breadholes on the bottom.  Is it over or under fermented? 

Isnt dough supposed to be silky smooth instead of holey?

I did tom lehmanns ny style recipe.  It warm fermented for 90 mins in a 74 degree kitchen.

Offline stamina888

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Re: Breadholes during warm ferment
« Reply #1 on: April 17, 2021, 10:30:58 AM »
Pic of breadholes on the bottom

Offline gdepozsgay

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Re: Breadholes during warm ferment
« Reply #2 on: April 17, 2021, 10:38:12 AM »
Looks good to me, just as it should be, and even more if you fermented longer.
George

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