Tuesday, November 25, 2003
Bread Bubbles
Is anyone else noticing giant bubbles baked into loaves of bread? Here's an example of the kind of thing I'm talking about, this one from a loaf of Bran'nola bread.
I'd guess that one out of every five loaves we buy is now affected by a big bubble. I've also noticed them in loaves of Nature's Own bread.
These are not small holes -- as you can see, the one here is larger than a U.S. quarter. These holes are big enough that they affect 3 or 4 slices of bread. If you are making toast it's not a big deal, but if you have kids who like PB&J sandwiches, holes this big are a problem -- The PB&J drips out.
My guess is that manufacturers have started to use new strains of fast-rising yeast to speed up their assembly lines, and that these strains produce CO2 so fast that they create the big bubbles.
Comments:
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I have returned several loaves because 5 or 6 slices had holes bigger than the one in your picture. It was Nature's Own.
Very annoying
Very annoying
# posted by 
: 12:31 PM
: 12:31 PM
Wow. Get over it. It's just a damn hole. Is it really going to ruin the day?
Make your own bread if it bothers you that much.
Make your own bread if it bothers you that much.
# posted by : 1:58 AM
: 1:58 AM
These are a common faults in bread making.
I'm assuming they come from a high speed production plant.
Are the holes glossy? if so its probably caused from too much oil used to lubricate machinery.
Did they start to happen during hotter months? If so they could be caused from being panned in a tin that is too hot still. Common fault in a small batch (choolywood)production process.
The list could go on,... solving bread faults in an art form.
buy different bread,... or a box of tissues?
I'm assuming they come from a high speed production plant.
Are the holes glossy? if so its probably caused from too much oil used to lubricate machinery.
Did they start to happen during hotter months? If so they could be caused from being panned in a tin that is too hot still. Common fault in a small batch (choolywood)production process.
The list could go on,... solving bread faults in an art form.
buy different bread,... or a box of tissues?
# posted by : 8:58 AM
: 8:58 AM
or as someone else said get over it... its friggin bread.
you americans are SOOO over dramatic.
if you have enough time to worry about the size of the holes in your bread, and then actually return the bread then JUST MAKE YOUR OWN. its not expencive, could easily be done in the amount of time you've spent on worry and returning your other loaf.
I only found this because I was looking for product photographs for my course.
be less american, it's the only way you'll get round this. =]
if you can't point to berlin on a map, you just might be an american. yes ladies and gentel americans that is a jeff foxworthy quote. the only good thing ever to come out of america. i mean canned cheese? REALLY? jelly instead of jam? MAN UP. =]
you americans are SOOO over dramatic.
if you have enough time to worry about the size of the holes in your bread, and then actually return the bread then JUST MAKE YOUR OWN. its not expencive, could easily be done in the amount of time you've spent on worry and returning your other loaf.
I only found this because I was looking for product photographs for my course.
be less american, it's the only way you'll get round this. =]
if you can't point to berlin on a map, you just might be an american. yes ladies and gentel americans that is a jeff foxworthy quote. the only good thing ever to come out of america. i mean canned cheese? REALLY? jelly instead of jam? MAN UP. =]
# posted by : 1:58 PM
: 1:58 PM
Hello!
This bubble or tunnel is what is called a Baker's coffin".
It is a forming issue. Basically. Loaves are slightly de-gassed, flattened out and then rolled up. If it is rolled too loose or not enough then it creates a space between the rolled up dough. As it proofs, or rises this space expands and creates the tunnel.
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This bubble or tunnel is what is called a Baker's coffin".
It is a forming issue. Basically. Loaves are slightly de-gassed, flattened out and then rolled up. If it is rolled too loose or not enough then it creates a space between the rolled up dough. As it proofs, or rises this space expands and creates the tunnel.
# posted by : 2:20 AM
: 2:20 AM<< Home
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