Why Do Bubbles Form and Bread Become Hard

Date:2025-02-24

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Bread is a staple in our daily lives, whether for breakfast or afternoon tea. However, many people encounter issues when baking bread, such as bubbles forming on the top or the bread becoming hard quickly. These problems not only affect the appearance but also the texture of the bread. Today, we’ll explore the reasons behind these phenomena and provide practical solutions for bakers.

Why Do Bubbles Form on the Top of Bread?

1.Over-Fermentation

Over-fermentation is one of the main causes of bubbles on bread. During the fermentation process, yeast breaks down sugars and produces carbon dioxide gas, which forms bubbles in the dough, causing it to rise. If fermentation is allowed to continue for too long or occurs at too high a temperature, the yeast becomes too active and produces excess gas. This can lead to uneven expansion, and the bread top may develop irregular bubbles that don’t disperse evenly during baking, resulting in an uneven surface.

2.Excessive Hydration

If the dough has too much water, it may become too soft. This can lead to rapid expansion during fermentation and cause the bread to form bubbles on the surface. The excess moisture can prevent the bread from holding a uniform shape, leading to a cracked or uneven top as it bakes.

3.Improper Use of Emulsifiers

Emulsifiers like DMG (Distilled Monoglycerides) are commonly used in bread to improve texture and shelf life. However, if used incorrectly or in excess, they can cause the dough to become too soft, leading to over-expansion during fermentation and the formation of irregular bubbles on the surface of the bread. Therefore, using the correct dosage is crucial to avoid these issues.

4.Temperature or Humidity Issues

External temperature and humidity can affect how the dough behaves. If the temperature is too high during fermentation or baking, it can cause the bread to rise too quickly, leading to bubbles on the top. If the environment is too humid, the surface of the bread may not dry out properly, leading to an uneven texture.

emulsifier in baking

Why Does Bread Become Hard?

1. Moisture Loss

Bread naturally loses moisture as it cools, especially when exposed to air. This moisture loss causes the bread to harden.

Solution:
Store bread in an airtight bag or container after it has completely cooled.
Lightly spray the bread surface with water and reheat it at a low temperature to restore softness.

2. Starch Retrogradation

The starch in bread gradually retrogrades (recrystallizes) as it cools, causing the bread to lose its soft texture. This is one of the main reasons bread hardens.

Solution:
Consume bread while it’s fresh to avoid prolonged storage.
Slice and freeze the bread, then thaw and reheat it before eating.

3. Improper Storage

Exposing bread to air accelerates moisture evaporation, making it harden faster.

Solution:
Store bread in a sealed container or wrap it in plastic wrap to minimize air exposure.
Avoid refrigerating bread, as low temperatures speed up starch retrogradation.

4. Overbaking

Baking for too long or at too high a temperature can cause excessive moisture loss, resulting in dry and hard bread.

Solution:
Follow the recommended baking time and temperature in the recipe.
Use an oven thermometer to ensure accurate temperature control.

dmg emulsifier in bread

How to Bake Perfect Bread?

♦ Master Proofing Techniques: Proofing is key to successful bread-making. Pay attention to time and temperature control.

♦ Use the Correct Emulsifier Dosage: When using emulsifiers like DMG, follow recommended dosage guidelines. Typically, DMG should be used at a rate of 0.5% to 1% of the total flour weight.

♦ Degas Thoroughly: Always expel gas from the dough before shaping to prevent bubbles.

♦ Adjust Hydration Properly: Balance the water content based on the flour’s absorption rate to avoid overly wet or dry dough.

♦ Bake Correctly: Use precise temperature and time settings to avoid overbaking.

♦ Store Properly: Keep bread in an airtight container to prevent moisture loss and starch retrogradation.

Conclusion

Adding DMG (monoglyceride) emulsifier can improve bread texture, but improper use may cause bubbles, a hard crust, or a soft/crispy crumb. By adjusting the dosage, ensuring even mixing, and optimizing fermentation, bakers can avoid these issues and achieve the perfect bread texture.

We hope this blog helps you bake perfect bread with confidence! If you encounter any issues related to the use of emulsifiers or have questions about improving your bread, feel free to reach out to us for more details and expert advice. Our team is here to assist you in achieving the best results in your baking journey!

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