Attempting to make Pan de cristal (Glass bread)
Anyone knows why this happens? I get a huge tunnel through the whole loaf, at the top, just below the crust. I use 347gr equal parts of flour and water, 7gr salt, and 3gr yeast. I fermented the dough for around 4hrs, along side some coil folds before finishing bulk fermentation. It was baked in a convectional oven at 220C*.