September 18, 2016 - 4:55am
crumb shot of the Oatmeal porridge
I was able to get one shot of the crumb from the Oatmeal Porridge loaf. This was sliced 2 days ago, I am really impressed with the moisture. This made the best grilled cheese. oh and we had just made some fresh peach jam and it was wonderful!
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You can tell from your pict that this has a nice soft crumb. Well done!
ETA: You mentioned in your other post that you were worried about burning the bottom so that is why you didn't let it go longer. There are a few things you can to to prevent or at least mitigate that. Move your cooking surface up in the oven and/or place something to shield the bottom of your loaves.
I was having similar issues even though I placed the Dutch ovens in the middle of my oven so I placed a pizza stone under the Dutch ovens. The pizza stone is a bit small so parts of the pots hung over but it still did the trick. Recently I moved the stone to a rack below the pots and it worked just as well.
I hope this helps!
I'm sure your loaf was as tasty as it looks.
:)
The crumb looks perfect and reminds me on my bread. I already miss baking after being away just for 5 days. On the other side because I am in SF, I visited Tartine bakery today and ordered a country bread for Wednesday afternoon delivery to take it home on Thursday. Had to queue for 45 minutes before I could place the order.
Happy baking, Joze