This is my Hubbard Sunflower Sourdough Boule it is an adaptation of Nancy Silverton's Pumpkin Bread in Bread from LaBrea Bakery.
The taste is wonderful. It has a bit of Cumin in it and raw sunflower seeds of course -and I used my last Hubbard taken up from the root cellar from last summer -under the right conditions those beauties last forever!
I am extremely happy with the shape (been working hard on that) and I think that my slashing is getting better (thanks Sourdoug-guy!). I used the LaCloche top on a baking stone for the first 20 minutes for this one - and then another 15 without, crust is great! That technique is really working for me. (I am sorry I foget who explained that one to me but you know who you are - thank you!)
Any suggestions on why the Crumb tuned out this this? This is maybe about the 5th or 6th sourdough I've baked from my 3 month old starter. I really love the taste, and at least in the kinds of breads I have been baking so far, the more rustic, country sourdough breads - I like a bit of a heavier crumb, and moist. I haven't got up the nerve to try Ciabatta, bagette, etc yet - so we will see what happens when I go there. BUT - for this beautiful delicious bread, I don't know why the crumb did this? About half way through it started to show some of these odd shaped large holes here and there.
What is the cause of that?