The perfect 'Fools Crumb'
I set myself the target whether I can produce a really good example of a 'Fool's crumb' with all the
features that Trevor describes in his book.
Not really - I tried an experiment with Champlains to use extended cold bulk fermentation in my wine cooler overnight, shape in the morning and totally misjudged the 2nd proof!
But, rather than only share the good, here you also get the 'ugly' and this might be useful for someone learning. Certainly when I started off, I did not know what underproofed loaves looked in comparism to overproofed etc.
So here we go the 'Fool's Crumb' tutorial:
Sloped sides of the loaf seem to be a symptom and you can get an 'ear'......
Inside the typical big holes with dense area around it...
If only I would have waited longer.......my resolution is now to to finish reading 'The Bread Baker's Apprentice' during the holidays in Cornwall and then try more the cold bulk fermentation as per Peter Reinhart with the iced water and ambient proofing... Kat