back to board Main Page
Re: Bubbling Dough
From the WFO board
Posted by galen
In Reply to: Bubbling Dough posted by Craig Gambetta
After your dough rises and proofs, and you start to form it round(by stretching, throwing, rolling etc..)try to get most of the air bubbles out of it by smacking your palm into it a few times, or "walking" across it with your fingertips.
Those air pockets are expanding when they go into your oven right now. Also, if it still continues to bubble, take it out after about a minute, and pop all the bubbles with a knife.
Jamie and Katrina's brick oven with temperature gauge, in Victoria.
Concrete blocks used for the oven’s outer walls. By Joe in Connecticut USA
Wood fired family oven and chimney project by Robert in Austria
My oven with fireplace, cook food and heat water, by Joel in Philippines
Baking sourdough breads in quantity in Canada
Pizza oven and hut built by Tony in Philippines