I love the Pain Au Levain recipe in the KAF book and have been making this bread, using starter from another KAF recipe that has matured nicely, for quite a few months now. It is such a tasty bread and I find it satisfying making bread using only flour, starter, salt and water. NO SUGAR! Anyway I am curious about bubbles in my dough. I fold the dough after an hour, then let rise again an hour before shaping, and I am starting to get large bubbles. I kind of think this is a good thing, but I wonder! I can see them on the surface of my shaped boules and I've been popping them.... what do you think?? thanks for the wonderful bread and your support - Nancy

• Reply