The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Inconsistent Crumb

alderaanrules's picture
alderaanrules

Inconsistent Crumb

Hello,

First post here.  Thank you all for your posts.  It's been a very educational experience.  It doesn't matter if I am full from eating something.  After I peruse the posts, I am salivating again. 

Just one question on how to get consistent crumb.  I see that others have similar issues here and each one is a slightly different scenario.

I have been trying out the "no knead 5 minute" bread.  I make the master recipe with Robin Hood AP flour (Canada) and the rest is done to the letter of the recipe.  

I let it sit and rise for 3 hours and then put it in the fridge for 6 days usually.  I take out half and shape it into a loaf and let it sit on parchment and a cutting board at room temp for 2 hours.  The "shaping" is honestly 20 seconds and I don't knead anything.  

Fire up the oven to 450F with a pizza stone in there for about 35 minutes prior to as well, and pop the loaf in.  I do the steam thing where I pour a cup of water in a baking dish under the pizza stone when I put the bread in.

It rises, bakes for 30 minutes.  I let sit inside the oven for 5 min with it off (and the door open slightly), then I take it out. It always crackles nicely.

I let it sit for 2 hours and then eat it.  It tastes great and the kids love it too, but after doing this a few times, I notice that the crumb is very inconsistent -- dense in the middle/bottom, and large holes around the edge.

I am assuming that somehow during the rest period before, the loaf is warmer around the edges and still cold in the center/bottom, but I don't know if that affects the crumb.  I am guessing it has the proper hydration because there is large crumb around the edges.

How can I get medium/large throughout instead of just around the edges?  Any suggestions or pointing in the right direction would be awesome.

Thanks

 

Arjon's picture
Arjon

I've never done an actual comparison with the same dough recipe, but it seems to me that when I use some manner of physical gluten development like stretch and fold instead of relying just on time, I get a more open crumb.

Mini Oven's picture
Mini Oven

with how the dough is pinched off and stuck to the parchment.  Try resting/proofing the dough so you can flip it upside down before it goes into the oven.  

Yerffej's picture
Yerffej

I cannot tell for certain looking at your picture but it looks to me as if the bottom of the loaf is underbaked and the top is has dark spots.  Try Mini's suggestion of flipping the loaf after the final proof. Use a lower rack position in the oven and then 5 minutes after the loaf goes into the oven, lower the temperature to 410 and baked for 35 (maybe even 40) minutes instead of 30.

Jeff

Ford's picture
Ford

I have never been a fan of the "no knead" processes.  Kneading builds structure and strength.  The shaping process orients the molecules so that the loaf can hold its shape.  Higher hydration will promote the larger holes.  I agree it appears from the photograph that the bottom is underdone.  The preheat of 35 minutes may not be enough to get the stone to the air temperature.  I preheat for an hour at 10°F higher than the desired air temperature then cut back when I place the dough into the oven.  Do NOT judge doneness by the time in the oven -- insert an instant read thermometer into the center of the loaf.  The interior temperature should be 195 to 200°F..  I bake initially at 450°F with steam for 15 minutes then cut back to 350°F without steam for the remainder of the time.   Many bakers say that the full range of flavors are not developed until after a 24 hour rest -- I have no data.

I hope this helps.  There is no "one right" way -- just do the way that works for you!

Happy baking!

Ford

Tpark2015's picture
Tpark2015

Am thinking you may want to change the flour. One problem with Cdn flour is the very high protein content. Back home (Montreal), I used Milanese. In the US, I switch between KA and Central Milling