May 28, 2018 - 2:22pm
Big Holes Came to Town!
Like many TFLers, always searching for big holes, or at least the ability to have/not have them when I want.
Out of the blue, I made a very tasty loaf with a nice open but flexible crumb.
It was 70% hydration with 30% home milled #40 sifted wheat.
I'll have to see if it's repeatable next time!
Lance
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Hey Lance, the crumb is great. The crumb is very open, but not so open that a slice of ham would fall through :-)
The thing I most like about your bread is the way the loaf rose. The cross cut image shows a slice that is almost oval in shape. I like the way the sides rise in a smooth transition from the bottom of the loaf to the outer most sides.
Most loaves rise immediately up from the bottom. What do you attribute the oval shape to?
Dan
Thanks Dan - much appreciated.
I did a similar bake the week before, but the crumb wasn't half as nice.
Only difference was that the earlier one was 30% stoneground white commercial flour, not the Mockmilled high extraction I used this time.
Oh and I stored the starter underwater inbetweentimes! (lievito madre style). I really can't see that that would make a difference tho...
We'll see how the repeat turns out.
Shaping-wise, I always do fold over, stitch and roll up for batardes.
Lance
Well done! I'm sure you'll be able to repeat this :)
Ru