here are the two breads I made this week:
SD Italian: (I scored it down the middle and for some reason, I got a twisting pattern in the middle.) crumb was a bit denser then I like, but it was very delicious, and still had a fluffy texture.
and here's the San Joaquin: (very nice bread, great taste. I only need to work on my shaping)
that's the crumb shot.
a special thanks to David!
TeaIV
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Nice breads, TeaIV!
I'm glad you enjoyed those breads.
It does look like a shaping issue - getting a good gluten "skin" around the loaves. I also suspect both breads needed a bit more gluten development. Just a hunch.
I generally get a darker and shinier crust on both types of breads. I wonder whether you are baking on a stone and how you are steaming your oven.
I'm going to be baking a couple SJ-SD breads later today and a batch of rolls from the Italian SD dough tomorrow.
David
might be. the crumb was
might be. the crumb was actually not bad, but you can't really see it in the picture.
I do not use a stone, and I just put some boiling water in a pan for steam.
but I definately need to get more surface tension on my shaped loaves.
thanks for the feedback,
TeaIV