The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Follow up to Newbie Air Channels

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altsveyser

Follow up to Newbie Air Channels

Follow up to my first post "Air Channels"

Some shots. First 2 are loaves that had oven spring

Typical crumb example chewy, moist and light actually

This one had a great crumb and crustr but now much overn spring.

 

And oh ya, another question. Can too much H2O be a bad thing? I mean if  you can still shape the loaf, will one  get the best results using as much H2O as possible? Maybe that creates more steam dn larger/more channels?