Expert: Robert Connolly - 11/13/2008

Question
I read the question and answer about the big air pocket on top of the bread.  I have the same problem of having big air pockets in all my breads. I made the sponge & let sit for an hour, then mix the dough & let sit for an hour & a half before we shape the dough.  At first, I thought that it was the temperature of the dough or the air flow around the rising area.  How long should the dough be mixed? On the kneading table, we cut the dough, knead & shape it. Yeast should have been all mixed by then.  Do you have any suggestions?

Answer
jen,this could be a case of too much yeast so try cutting down on the yeast a little in combination with some extra mixing to insure proper dispersal of the yeast and no concentrations  in the dough,the resting part you have a good handle on. good luck .bob connolly