The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

big holes

danthebakerman's picture

High-Hydration Dough and No Big Holes

January 11, 2013 - 10:54am -- danthebakerman

My name's Dan, and I'm a relatively new baker. I love baking bread, and I can bake Challah, Brioche, Whole-Wheat, Rye, and other various breads with relative ease. (Mainly because they are easy.) However, everytime I try to make a loaf of bread (a baguette, boule, sandwich loaf, whatever) with big holes, I get none. 


A few of you have suggested that I look at "DonD" recipes, in the past few days I have made a batch of "Baguettes a l'Ancienne with Cold Retardation". 

danthebakerman's picture

Big Holes in Bread

January 8, 2013 - 5:37pm -- danthebakerman

Howdy All, 

I seem to have a predicament on my hands. My name is Dan, and I'm a young, and very eager bread-baker. From Peter Reinhart's "The Bread Baker's Apprentice" I've tried the "Pain A L'Ancienne" bread a few times, along with Ciabatta. I get small, maybe 1/4'' holes, but nothing huge and extravagant like the pictures state. I will highly admit, I'm a new baker, I've only been baking for only a few years, I do have the equipment I need, but I will admit that my knowledge and skill are limited. 


wadam's picture

Sourdough rye bread

July 8, 2008 - 1:58pm -- wadam

I've been making this bread for about two weeks now, and I am more pleased than I can say.  It's an original recipe, and it didn't come out quite as expected, but nonetheless, I think it is the best bread that I have ever made.  It is thick-crusted, but the crust is kind of soft and chewy like a ciabatta; and the crumb, while very open, is also moist.  And did I mention that it's sour?  It is almost certainly the sourest bread that I've had since I left the bay area five years ago.


Here's a pic:


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