Re: question: how to eliminate air pockets in bread

[Guest guest]

In <e1c043+f8vl (AT) eGroups (DOT) com>, on 04/09/06

at 09:59 PM, " zoemom2001 " typed:

>My last 3 loaves have had large air pockets in the

>finished loaf. Does anyone know why this happens and/or how to prevent

>or minimize them?

Overactive yeast or rising agents. We aren't familiar with the recipe, so

offhand I can't suggest a tinker. I see you are in Denver - would

altitude be a factor?

--

n : jt@... http://jt-mj.net

In the beautiful Finger Lakes Wine Country of New York State!

Warpstock X - October 12-15 2006; Windsor, Ont. I'll be there - will you?

-- --

" God made the integers, the rest is the work of man "

Kronecker

[Guest guest]

I was thinking the same thing. I'm sure that I read somewhere that

salt helps control the speed of the rising, so perhaps you might

want to add just a little bit more salt to the recipe and see how

that goes. As well, if you are starting out with warm eggs, etc.,

perhaps keeping some of the ingredients colder will slow down the

rise a bit.

One thing I always do after I first put the bread dough into the pan

is bang the pan on the top of the counter quite hard a few times.

That way if there are any air pockets or spots that the dough hasn't

filled, I can reduce these. You wouldn't want to do that after the

bread has risen though, of course!

I haven't actually had this problem ever, but those are the places

that I would start.

C

>

> In , on 04/09/06

> at 09:59 PM, " zoemom2001 " typed:

>

> >My last 3 loaves have had large air pockets in the

> >finished loaf. Does anyone know why this happens and/or how to

prevent

> >or minimize them?

>

> Overactive yeast or rising agents. We aren't familiar with the

recipe, so

> offhand I can't suggest a tinker. I see you are in Denver - would

> altitude be a factor?

>

> --

> n : jt@... http://jt-mj.net

> In the beautiful Finger Lakes Wine Country of New York State!

> Warpstock X - October 12-15 2006; Windsor, Ont. I'll be there -

will you?

> -- --

> " God made the integers, the rest is the work of man "

> Kronecker

>

[Guest guest]

It's just strange because my first loaves turned out great, then I

started to get these air pockets. I DID change to asian white rice -

maybe it interacts with the yeast (and other facilitating agents)

differently. I'll start with going back to the regular white rice

then maybe tinker with the salt (per cyebel). Now that I think about

it, maybe it has something to do with my starter getting older and

more potent. Hmmm. Maybe I need less vinegar with the stronger

starter.

thanks

sue in denver

>

> Overactive yeast or rising agents. We aren't familiar with the

recipe, so

> offhand I can't suggest a tinker. I see you are in Denver - would

> altitude be a factor?

>

> --

> n : jt@... http://jt-mj.net

[Guest guest]

It's just strange because my first loaves turned out great, then I

started to get these air pockets. I DID change to asian white rice -

maybe it interacts with the yeast (and other facilitating agents)

differently. I'll start with going back to the regular white rice

then maybe tinker with the salt (per cyebel). Now that I think about

it, maybe it has something to do with my starter getting older and

more potent. Hmmm. Maybe I need less vinegar with the stronger

starter.

thanks

sue in denver

>

> Overactive yeast or rising agents. We aren't familiar with the

recipe, so

> offhand I can't suggest a tinker. I see you are in Denver - would

> altitude be a factor?

>

> --

> n : jt@... http://jt-mj.net

[Guest guest]

It's just strange because my first loaves turned out great, then I

started to get these air pockets. I DID change to asian white rice -

maybe it interacts with the yeast (and other facilitating agents)

differently. I'll start with going back to the regular white rice

then maybe tinker with the salt (per cyebel). Now that I think about

it, maybe it has something to do with my starter getting older and

more potent. Hmmm. Maybe I need less vinegar with the stronger

starter.

thanks

sue in denver

>

> Overactive yeast or rising agents. We aren't familiar with the

recipe, so

> offhand I can't suggest a tinker. I see you are in Denver - would

> altitude be a factor?

>

> --

> n : jt@... http://jt-mj.net

[Guest guest]

I too recently switched to asian white rice flour. I have not had a

problem with air pockets. I like the finer texture of the asian

flour! I have only been making the b.hagman French Bread...not the

sourdough, so that may be a difference. My first loaves were

much " prettier " than recent ones...maybe my oven has decided it

doesn't like to bake bread once/week!! ) It's overworked! HA!

Laurel

> >

> > Overactive yeast or rising agents. We aren't familiar with the

> recipe, so

> > offhand I can't suggest a tinker. I see you are in Denver -

would

> > altitude be a factor?

> >

> > --

> > n : jt@ http://jt-mj.net

>

[Guest guest]

I too recently switched to asian white rice flour. I have not had a

problem with air pockets. I like the finer texture of the asian

flour! I have only been making the b.hagman French Bread...not the

sourdough, so that may be a difference. My first loaves were

much " prettier " than recent ones...maybe my oven has decided it

doesn't like to bake bread once/week!! ) It's overworked! HA!

Laurel

> >

> > Overactive yeast or rising agents. We aren't familiar with the

> recipe, so

> > offhand I can't suggest a tinker. I see you are in Denver -

would

> > altitude be a factor?

> >

> > --

> > n : jt@ http://jt-mj.net

>

[Guest guest]

I too recently switched to asian white rice flour. I have not had a

problem with air pockets. I like the finer texture of the asian

flour! I have only been making the b.hagman French Bread...not the

sourdough, so that may be a difference. My first loaves were

much " prettier " than recent ones...maybe my oven has decided it

doesn't like to bake bread once/week!! ) It's overworked! HA!

Laurel

> >

> > Overactive yeast or rising agents. We aren't familiar with the

> recipe, so

> > offhand I can't suggest a tinker. I see you are in Denver -

would

> > altitude be a factor?

> >

> > --

> > n : jt@ http://jt-mj.net

>