March 2, 2018 - 7:06am
Large holes in bread - need help
This looks a lovely loaf outside, but not happy with the large holes inside, something to do with shaping but not sure if it's bench/final or both, so would appreciate if someone could point me in the right direction.
85% shipton mill no 4
10% wholemeal spelt
5% light rye
72% water
20% levan
autolese one hour, bench 5 hours(it's very cold in UK only 21c) bench rest 15 min, shaped and refrigerated overnight for 12 hours.
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I think the loaf looks lovely. If you want a tighter crumb you could be a bit more aggressive in shaping. Also, if you’re doing a 5 hr bench/fermentation, you should be degassing via folding every hour and a half. But seriously, I’m not sure why you’re unhappy. It’s a good looking loaf!
Looks great to me too. A tad under proofed I think which resulted in a bit of a runaway oven spring but resulted in a burst on the right side hence the tighter crumb in the rest of the loaf and some larger holes around that area. I think the cold threw you off somewhat (21°F I think in the UK at the moment).
In this weather you might want more starter.
Thanks for the comments. Im never sure when the bulk is complete. It was a lovely looking loaf and the taste and crispy crust was lovely. Will definitely be making that again.