This possibility is most likely due to the use of frozen semi-finished bread embryos, which are directly put into the waxing box, which is also the real reason for the high humidity and moisture when waxing. At room temperature, water droplets will condense on the surface of extremely cold dough embryos. Generally, only the box is awakened, and the temperature and humidity are not turned on. After the moisture in the facial skin is basically volatilized, soften the dough and then slowly increase the temperature and humidity. This process is especially important in winter. When the room temperature is very high in summer, cover the dough with a layer of plastic wrap, and then you will find that a lot of water condenses on the film instantly. Then take off the film and wake up as usual.
When kneading the dough, it does not reach a certain degree of strengthening, and the dough has poor ductility and weak air-entraining ability, and it is easy for some bubbles to burst, resulting in some large and small bubbles, some uneven, and some small bubbles to burst into large bubbles together. At this time, it is often seen that there are large and small bubbles in the dough when it is vented. At the same time, when the ductility of dough is not good, it can't provide enough support, which leads to insufficient internal space of dough, and the gas can't rise and expand normally, which will also cause the hole wall to be too thick and the bottom to precipitate.
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