Hi! I’m relatively new to baking sourdough (just a couple months in) and I’ve started fine tuning my starter, bulk fermentation and shaping and have seen a lot of improvement. This is probably my best loaf so far! For this one I used the Perfect Loaf recipe linked here. I’m curious about why I get these huge bubbles on my crust. No matter what recipe I use they show up. Would love any insight yall have!
by mbt215
13 Comments
Cold fermentation and steam during baking cause them
Those are good fermentation bubbles. Don’t get rid of them!
It looks amazing!!!!
You didn’t pop those massive bubbles before baking now you have a huge air pocket. It’s cool if that’s what you wanted but looks too unsettling to me 😂
https://preview.redd.it/a4snutztsmte1.jpeg?width=1180&format=pjpg&auto=webp&s=a84b289d1d8d01b88f7df30f0ae20d4e3a1543b2
I hate you
Looks amazing!
You want the bubbles. It’s a good thing. I add ice cubes to my Dutch oven for all the bubbles
It means you are God’s chosen one. Congrats.
The magic of the sour!
Nice ear!
Awesomeness.
Success…..success is causing the bubbles.