feedback on this crumb - fool's crumb?
Since I'm new to this, does it look like I could I have pushed the proofing a little longer to get a more open crumb in some of those denser areas? There's also a strange distribution of holes - is that from the shaping process or fermentation?
With that being said, I feel like this is the biggest breakthrough in baking I've had since I started. I got tremendous ovenspring with this little boule. I didn't use any formula but just went by "feel" - so I couldn't tell you what the ratios are here. I decided to have fun and try and go by instinct, feeling for consistency in the dough as I added water, feeling for fermentation in the proofiness of the dough to decide when to shape. It all seemed to be going well, so I gave it a final shaping and threw it in the banneton overnight and baked about 18 hours later.
I do remember my starter had an exceptional rise after I fed it, and since it was the weekend I decided to bake with it on a whim. I used more levain than usual as well.
to me. Nicely done!!!
hester
Thank you! :)
and think that is a very nice crumb indeed and nothing like a 'fool's crumb'....
You have irregular holes and Trevor J. Wilson did recently and interesting blog on this on IG where he compared two loaves and what he did to influence the crumb structure.
https://www.instagram.com/p/Bl39foWnqn7/?taken-by=trevorjaywilson
I would be very happy with a bake like this and well done! Kat
Thank you! I'd love to be able to achieve that second crumb. I've found Trevor J. Wilson's "Open Crumb Mastery" so much more eye-opening for a beginner amateur like me than all the other books I've checked out (Hamelman, Robertson, Kimbell, Reinhart, Suas, Calvel). He makes troubleshooting so much less of a mystery.
Looks good to me. The only thing I notice is that the bottom looks a bit burned. Otherwise the crust appears to be uniformly baked. Do you have the loaf near the bottom of your oven? If so, then perhaps move the grid up one level. The crumb looks great and must be very tasty.
Good eye - I did use the bottom rack, and noticed the bottom crust was somewhat bitter and a bit too chewy. I'll use that tip next time. Thank you!
Looks perfect to me!
:)
Sometimes when I've posted here looking for advice I feel afterwards like I'm fishing for compliments. It's definitely helping my baking ego though!
That's a lovely crumb. It just needs some whole grain flour(s) to make it perfect. ?
You know, if you make a bread and want to reliably replicate it, you really do need to measure (weigh) ingredients and document your procedures.
Happy baking!
David
Thank you! And I agree with the whole grain part. I found this bread a bit less flavourful compared to some of my other bakes. It was just a confidence-building exercise with basic bread flour - to see if I can read the signs and know what to look for. My goal is beautiful, dynamic 100% whole grain/heritage grains by the end of this learning process.