Profile PhotoZziwa
Participant
@kamos-bakehouse-ltd
Post count: 49

I think the hollow cavity is due to improper make up skills .From the first picture the knot for the final make up of the dough is where the cavity was formed  probably it wasn’t tight enough to sustain the proofing period  ,probably could have caused the uneven leavening of the dough since there could be change in the gluten structure alignment and uneven distribution of carbon dioxide due to irregular air cells
I think the uneven leavening came during baking not during proofing, this could show that the  specific area was more saturated with gases than any other place in the dough that always expand very fast than the rest of the air cells during baking  that is my thought