Large Holes in Crumb
Been baking a "Vermont SD" (BF + Rye) bread for a while with good consistent results and generally small holes, 1/4" or less, randomly distributed throughout the crumb. Good rise, good taste, good results.
In recent bake I see a sprinkling of much larger holes (about 1-2" max dimension) throughout the crumb. Also a small break in the thick crust (in addition to the intentional scored area). Only change was Kosher Salt replacing Sea Salt (same weight for both) and final proofing time was 2 hrs instead of 2.5 hrs. Pre-baked dough seemed the same texture and hydration. Same proofing temp (using proofing box). Dutch-Oven bake.
Same good rise and good taste, but wondering what accounted for the different crumb. Thanks for any insights and advice.
Large holes in crumb are usually a fault resulting from poor shaping. Did you change your dividing and shaping technique?
Single loaf - no dividing.
Shaped as "batard" using a standard "top-fold to triangle, then roll" technique I've used many times before.
How big is your boule that you can have multiple of these big holes?
The kosher salt for sea salt exchange should not make any difference since once it dissolves all salt is salt.
And there are two sources for holes: consolidation (alveoli consolidate either by wall collapse or by CO2 migrating from small alvoli to larger ones) and poor mixing/folding/shaping where the dough does not fully consolidate and the interfaces don't seal (perhaps because they are too dry or too wet or there is some trapped air).
Other than that I see no obvious reason for big holes.
Batard is a large loaf made from about 1200g of flour. Finished bake measures about 11"x6" and is about 4.5" high. I see about half a dozen amoeba-shaped "holes" scattered throughout the loaf.
Perhaps air pockets formed as a result of inadequate seals during shaping ??
That is likely.
You will fix it next time and know.