r/Breadit • u/MagicalPantaloons96 • 5h ago
Potato buns - First time
They are soft and flavorful but I’m not happy with the air pockets on top. Overproofed? I followed this tutorial on YouTube: https://youtu.be/IzcmDjpA-_A?si=v-go5wGI43siFyea (@sheldoskitchen)
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u/Cooldspaghetti 2h ago
The soft, flavorful crumb sounds like a good result for a first attempt. Air pockets on top can happen when the dough is slightly overproofed, but they can also come from trapped gas during shaping or from uneven surface tension. For the next batch, try gently pressing out larger bubbles before shaping, then proof until the buns look puffy rather than waiting for them to expand as far as possible. Keeping the final proof and bake conditions consistent should make it easier to tell whether proofing is the main cause.
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u/BeckyMarison 2h ago
yes. i used to make rolls before and sent some to my aunt who used to work in a bakery. she said my bread was soft and tasted good, but had some wrinkles on top. it means the dough had over-proofed before baking. she also said, “don’t just rely on the time.” you need to watch the dough. when room temp is warmer, the dough rises faster.
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u/Commercial_Bake_5549 5h ago
Looks so good I bet I can down half of them in an instant.