April 3, 2018 - 10:53am
Big holes only on sides and not in the middle.
The whole bread is pretty light and airy. But the big holes appeared only on the sides and not in the middle? Anyone knows the reason?
Share
Big holes only on sides and not in the middle.
- Log in or register to post comments
- Printer-friendly version
I'd be happy with that. What does it taste like? That's what makes a bread successful.
I just think it's down to shaping. Aim is to knock out the big bubbles but keep the smaller ones.
Taste is wonderful. I am very happy with the taste. Very light and airy.
Sounds as if it tastes as good as it looks. Bon Appetit.
A stretch and fold during the fermentation can help re-distribute the bubbles as well as a S&F during shaping. The handling will de-gas the largest and distribute the smaller.
I too find that I have holes at the end and less so in the middle. I too do not have a solution. I mostly shape oblong (and achieve this effect) and have no knowledge of what happens with the round loaves.
A possible answer may lie in the shaping. Essentially, I
- bench shape into a ball and rest until aeration activated, then flip, dimple to break up any large air bubbles
- shaping then involves folding the top down to the centre, the bottom up to the centre, then simultaneously stretching both sides towards (though not necessarily meeting at) the middle. At all points I never press heavily down on the dough, thereby squashing any forming bubbles. I then fold this resultant rectangle/squarish shape in half, press a seam and floured into banneton. Bake in a wood oven, around 300C. Thought perhaps the final stretching movement may really stretch the gluten strands, elongating the air bubbles.
Very interested to hear other ideas.