Hi all - I have been baking wholegrain hearth breads in a clay oven for
about a year now. Was happy with the quality until about 2 weeks ago
when the breads started coming out with huge holes/tunnels in the top
third of their profiles. Not nice holes! Everything feels the same -
no changes in the bakery except a new mill date from Milanaise Meunerie
(my flour source in Quebec). I use a rye sourdough. Any ideas? Oh,
and the raisin breads are unaffected. Just the plain wheat and wheat
with seeds. Thanks!
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Replies
You should be able to reduce the size of the holes (and increase their regularity) by kneading the dough for longer. You can also make a the dough a little more dry, but that will give you a thicker, chewier crust..
Ta.