Crumb problem in sandwich loaf - SWIRLS....!
I'm new to bread making and attempted my very first loaf the other day! It was edible, seemingly cooked all the way through (internal bread temp reached was 200°F), but far from being a great loaf.
I wonder if I could please ask for help and guidance from you good people that may well have experienced the same and gone on to find a solution?
The attached photo shows the 'swirls' inside my sandwich loaf that I'd like to get rid of. It was a simple formula that I used for my first attempt:
500g bread flour, 10g fresh yeast, 10g salt, 300ml water. Baked at about 430°F.
Could it be my awful attempt at moulding perhaps...or something else?
All help gratefully received!