The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Looking for advice

Pletynka's picture
Pletynka

Looking for advice

This is the structure of bread I would like to accomplish. 

I took the photo of detail as I don't know how to correctly explain in words. But you can see that gluten is very well developed. It has that glossy look (soft, airy and chewy). 

Here is what I am getting. I feel I am close, but not there yet. 

Is there anyone who by looking at the photos can recognize what is needed in the process? 

 

DanAyo's picture
DanAyo

A lot of us lately have been working to produce this type of “open crumb”. Trevor Wilson wrote a downloadable book called , “Open Crumb Mastery” that is excellent and deals specifically with this subject. https://trevorjwilson.selz.com/item/open-crumb-mastery-for-the-intermediate-sourdough-baker-1-1

Here is a link to a post that has been very active dealing with open crumb. http://www.thefreshloaf.com/node/55230/anyone-interested-champlain-sd-bake We decided to bake a single bread continuously in an attempt to achieve the desired goal.

Dan

Pletynka's picture
Pletynka

Thanks for the tip!

DanAyo's picture
DanAyo

I took a second look and have a question. First off, the crumb is very open and beautiful. I think it looks great.

But, it seems like your concern is the heigth (rise) of the bread. Am I correct?

If you are troubleshooting the height of the loaf I have a few thoughts. Please elaborate on your formula and/or the method used to make the bread. It will be very helpful to know. Like, flours, hydration, fermentation and proofing  time. Things like that.

Hope I can help. I’ve made way more than my share of mistakes. I think we learn much more from our failures than we do from our successes.

Dan

Pletynka's picture
Pletynka

Hi Dan, 

Thanks for the comment. I am happy with the height. If it is more. It would be great. What is my main thing is the glossy look of the baked crumb. I don't know how to explain as English is not my first language. But when you cut in the bread and see the crumb. It can have that translucent glossy look. I associate that look with the best taste too. I feel I am close to that but not there yet. I am trying all kinds of different procedures. Really long bulk period. Retarding loafs after shaping.. I tried so many combinations, but cannot get the ideal I am looking for. 

DanAyo's picture
DanAyo

I get the glossy crumb, but I don’t remember what is required to get it. DO a forum search for “glossy shiny crumb”. You’ll find lots of info.

HTH,

Dan