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Dough Bubble Question - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Dough Bubble Question

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  • Dough Bubble Question

    Hey All -

    This past weekend, I borrowed some dough from our local pizza place (Campania - they make it with Caputo, but confessed to having a "little" olive oil in it) and cooked in our wood oven. The pizzas were very good - but one thing I noticed was big bubbles forming in the dough as it cooked. I do not get these bubbles when I make the dough myself.

    Does anyone have any idea what causes the bubbles - too much air in the dough??

    I always wonder what those dough bubble poppers were for...


  • #2
    My, what big occhi you have

    I think this is multifactorial but two significant factors are how well the gluten in the dough is developed (the elasticity of the gluten allows the dough to stretch to capture the bubble rather than 'popping' and passing it on to another cell in the crumb structure) and how lightly you handle the dough (avoiding forcing out the starter bubbles that have formed during fermentation). I suppose a wetter dough also will contribute to this by allowing more stretch before the proteins cook (and set). I'm drawing more on bread baking experience, look at recipes for ciabatta where you want really big 'occhi' in the bread - careful kneading and light handling with a wetter dough. Any other takers? Canuck Jim would probably know more about this. If you prefer a thin somewhat crackly crust you could use a drier dough and work it harder. Also, any standing time after you roll out the dough allows new starter bubbles, getting it topped and quickly into the oven after rolling it out would leave it flatter?


    • #3


      Thanks for the plug. I don't think it really matters--pizza or bread--when you're talking about high-hydration doughs. Allowing time for the gluten to develop (a rest of about 20 mins, then adding the salt), careful kneading (the dough temp should reach 77-81 F, no higher) and handling the dough very gingerly to avoid deflation take practice and patience. Without them, the crumb stucture will be dense. I wish I could say I always get it just right.

      "Made are tools, and born are hands"--William Blake, 1757-1827