The large bubbles in quality bread

The big bakers use steam to pre bake and then radient heat to finish the crust the steam is the secret.

bubbles are created by CO2 from yeast. yeast stops producoing co2 when heat kills yeast. The repetitive work of kneading the dough refines the "grain structure" of the bread resulting in smaller bubbles. Large bubbles generally mean insufficient kneading. This is why pizza man throws and catches the dough, to refine grain and shrink bubbles. Artisan breads have bigger bubbles because the artisan is not as repeatable as a machine and doesn't always overwork the dough.

milo

We use either a bread machine or our Bosch to knead the dough. I know it "feels" good to perform the labor myself, but the machines work tirelessly. We have learned to use Dough Enhancer for our whole wheat bread. Whole wheat typically fails to rise like white bread & normally has a heavier consistency, but the "enhanced" loaves are much lighter. I just "Ask.com"ed & found quite a few references for dough enhancers. These generally seem to have lecithin & ascorbic acid (vitamin C). I hope this helps a little. Oh! Honey is great when added to the warm water prior to adding the yeast. It gives the little beasties something to rapidly consume & multiply with.

After all it is process control.

You need to enter the bread into the oven before it reaches its maximum. (2 to 2.5 times the original volume, forget the timing but keep the timer as a reminder)

You also need to monitor the temperature while rising the first time.

I usually knead the second time when the dough has risen to a volume between 1.5 and 2 times the original. The time span varies with the environmental temperature.

The final rise time is also dependable on the dough temperature.

I work with a Kenwood Chef and an oven with vapor control (it keeps the vapors inside the oven, comparable with steam but cheaper) This brought me into serious problems: my kids and wife don't want the backers bread anymore.

You can enhance the crust by wetting it direct after it comes out of the oven, you hear it cracking and it closes the surface.

I tend to use pure ingredients and natural fats like olive oil. Resulting in the best final product that is tasty for the longest time.

Gwen

Powdered NaHCO₃ ("baking powder" or "baking soda") can be added as a raising agent if used sparingly.

I've made "big-bubble" bread several times, but never on purpose! :)

Here are some things that can cause big bubbles:

1) Over-rising. Let the sponge get really big before you punch it down.

2) Single rising. Most recipes call for a second rising; if you skip this, you get a coarser, more "peasant-style" loaf with bubbles.

3) Over-kneading. When I get carried away with the kneading (it's fun, after all) big bubbles start to form and work their way to the surface. The final loaf also seems more bubbly.

All three factors will affect the flavor and texture. My favorite is #2. The book "Beard on Bread" has a pseudo-French loaf that uses this technique and the flavor is very nice indeed!

Good luck.

I'd add a good polymer -- maybe a nice heat-resistant silicone.

Well, OK, maybe not. How about kneading less, and starting to bake before the bread has risen fully? Spray the crust with water several times. Keep the loaf size fairly small.

Finally I know what Wallmart's bread is made from. Hallelujah!

Wangito.

I'm hungry! =)

Log in at FoodNetwork.com, and search under TV show Good Eat, then look for bread. Alton Brown show the "Science" in cooking, and what you need to do to make food taste good. It's one of my favorite show.

MidniteFighter