It's kind of hard to tell since the picture is a little small but I believe that you can get rid of those bumps by doing a better job at degassing the bread before final proof. Seems like maybe you have too much co2 in the dough and that's causing your bumps.
"Degassing" is also known as "punching down" or "deflating". After your dough doubles, you deflate it, shape it, and proof it. If you do a thorough degassing, you probably won't get a lot of large bubbles during the proofing stage.
If you mean the little "blisters" they are what you want to see. Bakers can try for years to get that effect. If you mean little CO2 bubbles they are just from your proofing and they are nothing to be concerned about. Live with them. If you knead a little more you might divide them into smaller bubbles in the dough and they won't be so obvious.
It's kind of hard to tell since the picture is a little small but I believe that you can get rid of those bumps by doing a better job at degassing the bread before final proof. Seems like maybe you have too much co2 in the dough and that's causing your bumps.
Thanks for the help. What is degassing and how do you do it?
"Degassing" is also known as "punching down" or "deflating". After your dough doubles, you deflate it, shape it, and proof it. If you do a thorough degassing, you probably won't get a lot of large bubbles during the proofing stage.
If you mean the little "blisters" they are what you want to see. Bakers can try for years to get that effect. If you mean little CO2 bubbles they are just from your proofing and they are nothing to be concerned about. Live with them. If you knead a little more you might divide them into smaller bubbles in the dough and they won't be so obvious.