The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

crumb no knead bread

altsveyser's picture

Air Channels

November 25, 2012 - 3:25pm -- altsveyser

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.

cinciman22's picture

Help with crumb.

February 23, 2009 - 4:23pm -- cinciman22

I have made a few no knead breads cooked in cast iron pots but the inside crumb is somewhat gummy and not as dry as you would expect in a bread.  Could this be from not cooking it long enough or too much?  I recently read a post on breadtopia that if the internal temp gets above 210 then it can turn out gummy.  The last white bread I cooked was with lid 450 for 25-30min and 15-20 with lid off.  The crust was not the hardest but still crunchy.  Thanks you your thoughts/ideas.

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