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Submitted by Mini Oven on September 10, 2008 - 8:50pm.

Barley loaf crumb

Barley loaf crumb

The bottom rather pale but nice form. 


Submitted by foolishpoolish on August 10, 2008 - 6:06pm.

FP Miche Crumb

FP Miche Crumb


Submitted by Soundman on June 25, 2008 - 6:27am.

Sourdough crumb

Sourdough crumb


Submitted by pincupot on March 18, 2008 - 6:27am.

Seeded Sourdough Crumb

Seeded Sourdough Crumb

This is an inside look at my seeded sourdough.  I think it looks good.  Any comments?  It sure tastes good!


Submitted by bakerb on March 4, 2008 - 4:15pm.

tea yeast water crumb

tea yeast water crumb


Submitted by raisdbywolvz on February 4, 2008 - 12:23am.

Inside the Rye Caraway Swirl

Inside the Rye Caraway Swirl

ABin5 Rye Caraway Swirl. Dough was 8 days old.


Submitted by maxamilliankolbe on January 6, 2008 - 7:26pm.

First attempt at new pizza dough recipe and first photo post

pizza

pizza2


Submitted by dolfs on November 9, 2007 - 9:44pm.

Baguette and Epi crumb

Baguette and Epi crumb


Submitted by HokeyPokey on September 18, 2007 - 11:59am.

I dream of fluffy

Hi all

Have been reading all the latest posts, and I have GOT to try CB miche - looks absolutely amazing.

Back to my post -

I bought a loaf of white sourdough (shock! horror!, but its the first time in the last couple of months) -

and the texture on the loaf is wonderful - small, consistent bubbles inside, light, thin crust and

really soft and fluffy inside.

All the loaves that i've been baking are really tasty, but tend to be a bit heavy and dense inside.

How to I achieve that fluffy texture?

Thank you

HP