The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Coarse crumb

anarista's picture

Coarse crumb

I have made bread for most of my married life but it was-just bread. After reading and seeing some of the loaves posted I see mine is-just bread. My husband requested that I make bread that is more holey/coarse in texture. I don't understand alot of the words used when making some of the breads, ie. poolish, hydration,etc. After a brain anurysm several years ago I find that I need step-by-step directions for things. This group talks about so many things in bread making that I am confused. Can someone help me in learning how to make a more coarse crumb bread? (white bread please)

PaddyL's picture

To get the holes in the bread, your dough needs to be on the wet side.  It makes it a little more difficult to shape, but you can get used to that.  Don't ever think of what you make with your own hands as "just bread."  It is bread and you made it at home and that is terrific.  I make lots of different breads, but I tend to make one more often than others; it's the one we eat every day, it isn't what's called artisinal or rustic or full of holes, but we love it.  Homemade bread, be it sandwich type or rustic, is a joy.

clazar123's picture

A ciabotta bread is very holey and delicious.

There is a very easy recipe that I have linked but it is a recipe listing weights rather than cups of the ingredients. If you cannot weigh the ingredients, I'm sure someone here has made it using the volume (cup) measurements.

It helps if you have a mixer though it is not mandatory-just that it takes a lot of mixing. The flour in this recipe is absolutely saturated so the dough is very,very slack. Almost like texture of the green slime seen on some kids shows. When it rests and rises it is almost just a blob of bubbles.There is no way to really shape this except by the way described in the recipe-quick pickup and put on a cookie sheet while stretching it apart.

Have fun!

Try this link but scroll 3/4 of the way down until you find "John's Quick Crocadillo".


flournwater's picture

Anarista, if you need to convert the metric figures in the recipes listed above

perhaps this will help:

Variaton 1

500g bread flour   (1 pound + 1 ounce)
475g (about 2 cups + 1 ounce) water
2 tsp. yeast
15g   (1 Tbsp) salt

Varation 2 (Semolina)

350g (3/4 pound) bread flour
150g (5 ounces + 1 Tbsp.) semolina flour
475-485g (about 2cups) water
2tsp. yeast
15g  (1 Tbsp.) salt


anarista's picture

Thanks to all who took the time to offer help and suggestions.