A few weeks ago, I made bread as I do every week, bread for sandwiches. I use our Bosch mixer to help prepare the bread. I used to make all the bread by hand just like my mom did when I grew up. The recipe I follow only requires the dough to rise once, its a quick recipe from start to finish. Once the dough is ready to be shaped, i usually flatten it in a rectangular shape and then roll it up before placing it in the bread pan. Once in a while, maybe once or twice a year, my bread bakes but on the inside it has a BIG hole in the middle. It is obvious air is being trapped in the rolling. I usually mill my own flour but this time I used organic flour from the store. I have yet to figure out why this happens. I also make challah on Erev Shabbat and have never experienced this problem. I've done some research on this problem and here some reasons which were mentioned:
- The dough may be too dry and when it is being rolled, it doesn't stick together.
- Oil separating two layers of strong, well fermented dough. thus creating the channel, similar to having excess flour on a dough when final shaping, although usually the flour will bake out, but the oil is stopping the dough from molding together.
- Milling your own flour might result in a hole like that! I think it is caused by over-active enzymes. What I've read is that you should either use flour milled within the first 24 hours or put it away for several weeks.
We made the best of this situation and did eat the bread by slicing it the best we could and toasting it in the oven on a cookie sheet. It was a real treat since we don't own a toaster.
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Have you had this happen to your bread baking? Why do you think this happens? What have you done to resolve this issue. I'd love to hear some your advice.
Blessings
Carmen
