Barb at King Arthur

September 11, 2022 at 10:36am

Hi David, do you happen to be shaping your dough on a greased work surface? Sometimes excess oil can cause the dough not to adhere together, creating a hole or tunnel that is expanded during baking. Another possible cause could be proofing at too warm of a temperature. I would aim to let your dough rise at no warmer than 80F. 

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.