Re: What causes this bubble?
Quote from: hammettjr on Today at 10:52:49 AMHow does this look? I’ve spent most of my baking career underfermented…I definitely like this better.
That looks pretty good. I see you’re doing a 5 day ferment. You may need to do a reball maybe 6-24 hours before bake time to tighten up the gluten a bit.
You might want read this from @Yuvalvv ‘s site: