Community Bake - I have an Idea - Want Input

I'm very interested!

Looks spectacular. Would love to try my first community bake!

My favorite loaf is top right and bottom left. They look the same

I would be satisfied with any of them, I think this would be a good CB.

Benny

An open even crumb is the gold standard for many bakers. They're looking for open crumb with a light airy texture and moderate sized alveoli, but don't want any dense areas or too many overly large holes or tunnels. Something that would still make for great sandwiches and toast – but that isn't a factory- style pan loaf.

They're after the honeycomb pattern.

Don't let the name fool you. Honeycomb crumb isn't necessarily a perfect matrix of even-sized alveoli. Some holes will be bigger, some smaller. Some might cluster a little heavier to one side than another.

But as a whole, a slice of honeycomb bread will have a fairly even texture all the way through -- with only moderate variation in hole size, and little clustering.

Honeycomb-patterned bread is very light. A slice is like the cross section of a cloud, mostly air. It's very soft and billowy, almost delicate. The evenly spaced and open alveoli are perfectly suited for catching butter or jam. Indeed, a slice of honeycombed bread will likely take twice as much butter due to its deep regular spaced holes.

And it was practically made for toasting.

Honeycomb crumb is very difficult to achieve. It takes a combination of well-developed dough, perfect fermentation, and extremely gentle handling. But the reward can be well worth the challenge.

For the highest representation of the Honeycomb pattern, the crumb should be lacy as well. Lacy honeycomb is a dream. It truly looks like the honeycomb found in a hive. And its achievement tastes just as sweet.

Count me in! I would love to be able to achieve this crumb consistently.

I would be delighted to call any one of them mine,......if only!  But if I had to choose I would go with middle right.

A honeycomb crumb is what I would like to see every time I cut into a freshly baked loaf but so rarely do, so I think a community bake based on that would be a great idea and I look forward to taking part and learning more. Thank you Dan for putting this forward.

Alan

How are folks doing on their progress on the lacy crumb?