Hello,
I am in sales for a wholesale bread manufacturer, that is currently doing R&D for a quick fermentation baguette. Everything about it is turning out just as the customer wants (tight internal structure, chewy crisp crust), but when producing on the line, these large gas holes are forming on the crust. Sorry, I don't have the recipe. Any thoughts on what's causing this?
With a hand-shaped baguette, it might indicate that air bubbles are being trapped during shaping. I’m not sure whether that might also be the case for a machine-shaped baguette.
The other usual suspect is that fermentation has gone slightly too far, allowing some smaller alveoli to merge into one large bubble.
Since I’m a home baker, I don’t know how well my experience would translate in an industrial setting.
Paul
Thanks for the feedback, Paul.