BACK TO PREVIOUS PAGE
Surface Blisters. Dark blisters on the top crust (q.v.) of bread (q.v.) caused by overexpansion of weak spots during the final proof (q.v.) and their subsequent scorching during baking. Leading causes for this condition include too much pressure by the compression board (q.v.) during loaf moulding (q.v.), and excessive humidity (q.v.) and low temperature (q.v.) levels during final proofing (q.v.) stage.