How to achieve the artisan bread standard
Hi everybody, I have been baking sourdough bread for months now and am having some good bakes too, all thanks to the helpful TFL community.
One day, as I was speaking to a commercial baker, we got into a conversation, nothing other than bread. I showed him some of my bakes on my phone and he told me a few things that left me puzzled till now.
- Why do I bake with such high hydration dough...mine is usually 70% and above nowadays
- Why the crumb size are not uniform
- Those big holes are unsightly
- Why the shape of my bakes are uneven
Now, I do understand my bakes are in no comparison with the professional but I do know one thing....artisan bread is supposed to be free form, imperfect and injected with plenty of character and personality. No two loaves are identical, right?
This baker has about 40 years of baking experience but he confessed that he's only baked with yeast, not with any natural leavened bread such as sourdough. Did he raise a valid point so far? Hope TFL will have plenty to debate on this as I am eager to know.
P/s : please feel free to check out my blogs and comment.