The Fresh Loaf

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My Tartine bread does not have open, irregular holes in the crumb?

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Bread Head's picture
Bread Head

My Tartine bread does not have open, irregular holes in the crumb?

I made Chad Robertons Basic Country Bread for the first time and everything turned out good except the crumb did not have big open irregular holes.

Any suggestion what I did wrong?

Thanks

richkaimd's picture
richkaimd

Here are four first thoughts:

1.)  How acquainted are you with making slack dough/high hydration breads?  2,)  Are you accustomed to preventing the de-gassing of your dough?  3,)  Was your oven temperature as high as it ought to have been as measured by a thermometer?  4.)  Did you allow your dough to rise enough before baking according to the recipe?

Bread Head's picture
Bread Head

OK....

1. I just started to bake 3 months ago.  I started with the Jim Lahey "No Knead Method" and that is all I have been doing.  My dough that I usually work with is 80% hydration.  What I noticed on my no knead loaves is around the edges of the bread I get the open irregular holes in the crumb??   Not that much in the center, do you know why?

2.I am not accustomed to preventing the de-gassing of my dough.  I just try to handle it as lightly as possible with the one stretch and fold I perform on my no knead bread.

3.My oven preheated at 500 degrees   (that's its max)  and when I put the tartine loaf in I dropped it to 450 like the book directed too.  I bought an oven thermometer for making my no knead bread.  I noticed that when the oven beeped, ready at 500 degrees the thermometer only read 425 degrees.  The oven was way off.  That is why when I make my no knead bread I preheat the oven for at least an hour!

4. I am not sure if I let it rise enough? Here is what I did;

    The series of folds that chad robertson calls "final shaping"  (page 58)   I did...............then I pulled & pushed the dough around the work surface to make surface tension and to make it round.

    After that I put the dough in floured towls in bowls and then in the refrigerator for 11 hours to bake the next morning.  When I did bake them the next morning I pulled each one out of the fridge 30 minutes prior to putting it in the oven. I personally don't like using the fridge but I don't know how to make tartine bread without using the fridge because how long every step takes??

Thanks for all your help, and please explain in detail for I don't understand a lot of this stuff yet, but would really like to.  That is why I joined TFL :)  

 

richkaimd's picture
richkaimd

First, you are a brave soul to starting baking with such a slack dough.  I strongly recommend that you buy yourself a text book (I recommend DiMuzio's Bread Baking).   Texts are intended to teach students from the ground up; cookbooks have no such obligation.  Some do; some don't.

Second,  if your oven's thermostat's not working correctly, it's not likely that leaving the oven on longer will get it hotter.  Check it to see whether you're right that it just keeps getting hotter using the thermometer..  Actually, it might just stop at 425.

Third, don't bake that or any bread unless it has risen to almost double.  Some breads require more, but only a few. 

Fourth, I think that the larger and smaller "holes" in your bread may be due to poor mixing of your dough during the bulk rise stage.  Stretching and folding well should prevent this.  Keep trying.

Fifth, when I make the Tartine Basic Country Loaf, I left it rise the second time in a medium-sized bowl lined with parchment paper.  I then bake it as if it were a no-knead loaf, using a Dutch oven.  It comes out fine.  To get it into the Dutch oven I pick up the dough using the corners of the parchment paper and just drop the whole thing, paper and all into the Dutch oven.  No muss, no fuss.  and I never loose any of those prescious gas pockets that make those wonderful holes we all talk so much about.