The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Finally got good holes

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cmcadams's picture
cmcadams

Finally got good holes

I bought Hammelman's book last week, and decided to try 3 recipes: pain rustique, country bread and whole wheat levain.

I read more on folding, and I think this helped me get much better holes in the crumb than before.  At first, I thought the pain rustique had bigger holes than the country bread, but as I cut more into the country bread, the two were pretty comparable.  Here are some of the results:

One slice of each:

 

Whole wheat levain:

 

 

Pain rustique:

 

And, finally, country bread:

 

 

Srishti's picture
Srishti

Those are Beautiful......

I wish I could get some of those holes too!!!

Trishinomaha's picture
Trishinomaha

These are beautiful loaves. Can you give us more detail on how you achieved this?

cmcadams's picture
cmcadams

Trish,

The biggest change I made was to fold instead of punch down the dough during bulk fermentation.  I really just simply followed the directions in Hammelman's book, except for one thing - I heated the oven to 550 before putting in the bread, put boiling water on the top rack, and sprayed a couple of times at 30 second intervals, then lowered the temp to the ones listed in the recipes.  I baked on full convection, and just baked to temperature, not to the time set in the recipe.

Curt McAdams