Dough is very active. Possibly due to hot kitchen or water used in mixing too hot. It then rises very fast and bubbles start forming. You need to bake them much sooner. You can pop the bubbles with point of a knife (carefully) before you cover with oatmeal. Try to get oatmeal on the area where you popped the bubbles and it won’t be seen.
I noticed there are ‘bubbles’ on top of my bread(s) ‘modern formulation’ while baking, and I want to know why ? I think I made the dough right … (I am still new and managed to make donations 2 times in a row). Want your help in this 🙂