Instructions: One major cause of tunnels or large holes in bread is a hot dough which was allowed to age excessively. Excessive yeast in the dough will also cause the dough to age excessively. Someone said overproofing will also cause that problem which is true..

A bread dough should come out of the mixer between 78-82F. to produce bread with the best interior qualities and aroma and taste. The most desirable acids (Mainly Acedic Acid and a small amount of Lactic Acid plus Ethyl Alcohol) are produced in the range of 78 and 90F. There are chemical changes constantly taking place in a fermenting dough. Even though 90 degree F.and above are a little high while in the proof box, it wont remain at that temperature long enough to effect the flavor and other loaf characteristics. The unique Bread Flavors are produced when Ethyl Alcohol and Lactic Acid and other acids react chemically together to form Esters.

The undesirable flavors produced at high temperatures are Lactic Acid and Butyric Acid plus many other types of acids all of which produce strong odors and sour taste. Bakers who produce French Breads and Rye Breads mix their doughs even lower than those mentioned above and allow the dough to ferment slowly for a day or in some cases 2 or 3 days. The cooler the dough and the longer the fermentation period, the better the taste and flavor.

The information above can be found in my Web Site titled "Willie Prejeans Baking and Baking Science" The URL is:

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