The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Air Channels

November 25, 2012 - 3:25pm -- altsveyser
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I am not any sort of expert; just joined this blog, and only began baking bread a month ago. I have had a lot of success with high hydration doughs (no knead), however I'd like to know at what point in baking, are the air channels formed?

I know the moisture has a lot to do with the development of air channels (I use  cast iron Dutch oven preheated in a 500 dgree stove). Are the air channels set fairly soon after  inserting into the stove? How many minutes till they are actually formed to their fullest? I assume the high temperatire will enhance the formation.

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