There are small bubbles for the following reasons:

1, the dough contains too much water.

2. Excessive stirring and improper molding.

3. The humidity of the fermentation tank is not well controlled, and finally there are water droplets when sober up, resulting in excessive fermentation.

The furnace temperature is too high.

Solution:

1, the water content of dough is greatly influenced by raw materials, especially flour. The water absorption of each batch of flour may be different. It is best to sieve the bread flour, which can also increase the water absorption.

2. Grasp the time when stirring and molding, especially when molding. For example, air drying or middle proofing for too long will affect the quality of bread crust.

When the bread finally wakes up, if the humidity is too high, water drops will fall. Try to heat the bread before it enters the proofing box to avoid the inconsistency between temperature and humidity.

4. When bread is baked in the oven, the oven temperature should not be too high, and it should be between 180- 1909.