1, there is too much water in the dough, which leads to a lot of gas in the dough, which expands when heated and makes the bread bubble.

2. Too much dough proofing and too long dough proofing time will increase the hardness of the dough and generate too much gas, thus making the bread roll up and bubble.

3. The oven temperature is too high, the humidity of the fermentation box is not well controlled, the bread is unevenly heated, and a certain part is overheated, causing bubbles.

Solution to foaming of fluffy bread

1, the amount of dough is greatly influenced by raw materials, especially flour. The water absorption of each batch of flour may be different. It is best to sieve the bread flour, which can also increase the water absorption;

2. When proofing, if the humidity is too high, water drops will drop. Try to raise the temperature before the bread enters the proofing box, avoid the inconsistency between temperature and humidity, and control the proofing time.

3. When baking bread in the oven, the oven temperature should not be too high, but it should be between 180- 190℃.