The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

big holes

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CJF's picture

Holes in sourdough

January 31, 2013 - 2:13pm -- CJF
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I am having terrible trouble with my sourdough and I'm about to give up.  The recipe is the Richard Bertinet white flour and spelt sourdough from his Crust book.  The flour is Waitrose Leckford estate and an organic wholemeal spelt, so I don't think there are any problems there.

danthebakerman's picture

High-Hydration Dough and No Big Holes

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

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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