I make bread at a bakery on a large scale using the following system … a mixer, splitter, experimenter, oven and refrigerator. After cooking and cooling of the coils … it is evident that the surface blisters. Does anyone have any experience on removing these blisters on the lists. What are the factors causing these blisters on bread. The roll structure is excellent except for blisters on the surface … ie the upper surface appeared to differ from the inside of the rolls by an air space.
If your devid is also a round reduce time rounding. If you are rounding hand let the dough rest for a min. or two after splitting. before rounding and Check the box to see proof that you have no training Condensation on the lists Make sure the dough is not slack may want to add a little more flour. adjust the cooling time and do not cool to fast. And if are using the oil in the dough consider using lard. Try these suggestions one at a time I'm sure one of them will solve your problem. I've never been in this problem, but it must be one of those things. I hope I have helped. Jim B.
