Hubbard Sunflower Sourdough Boule!
This is my Hubbard Sunflower Sourdough Boule it is an adaptation of Nancy Silverton's Pumpkin Bread in Bread from LaBrea Bakery.
The taste is wonderful. It has a bit of Cumin in it and raw sunflower seeds of course -and I used my last Hubbard taken up from the root cellar from last summer -under the right conditions those beauties last forever!
I am extremely happy with the shape (been working hard on that) and I think that my slashing is getting better (thanks Sourdoug-guy!). I used the LaCloche top on a baking stone for the first 20 minutes for this one - and then another 15 without, crust is great! That technique is really working for me. (I am sorry I foget who explained that one to me but you know who you are - thank you!)
Any suggestions on why the Crumb tuned out this this? This is maybe about the 5th or 6th sourdough I've baked from my 3 month old starter. I really love the taste, and at least in the kinds of breads I have been baking so far, the more rustic, country sourdough breads - I like a bit of a heavier crumb, and moist. I haven't got up the nerve to try Ciabatta, bagette, etc yet - so we will see what happens when I go there. BUT - for this beautiful delicious bread, I don't know why the crumb did this? About half way through it started to show some of these odd shaped large holes here and there.
What is the cause of that?