How do the gas bubbles (alveoli) evolve in size?
How do the alveoli evolve in size? Are large bubble born that way? Are large bubbles the result of smaller bubbles that coalesce? How come all small bubbles don't grow into larger ones?
The question was birthed as Doc.Dough observed in another Video TEST when he asked, "where do the big bubbles go"? His question intrigued me.
I made an initial 30 second YouTube video so that we could observe the alveoli in a 180 gram 123 SD over a period of 12 hours. When viewing the video you can change the playback setting in YouTube to slow it down if you choose. I set mine at 25% in order to get a better visual.
Lets put our heads together and try to learn more about this elusive process.
Here is the first test video. https://www.youtube.com/watch?v=3jwmYxYrM_0
Here is the second test video. https://www.youtube.com/watch?v=2PAm50fGBCI This test differentiates in the 123 SD mix. 10% whole spelt and 5% whole rye where added to the mix. There is also a good visual to indicate the areas of under and over-proofing. These videos provide a window, via time lapse video into the inner workings of a bread dough. I recommend pausing the video at various stages to study the clock in order to evaluate the time lapse to produce a given proof or bubble growth. The test starts at about 8PM and runs through ~8AM.
Time lapse video test 3 was fairly uneventful, IMO. I decided to try covering the top of the dough with water to see what would happen. See this video here. https://www.youtube.com/watch?v=ri0Cm8v_YFk
Test 4 was using a Ciabatta style dough. 85% hydration 12.3% white flour and 350 slap and folds. https://www.youtube.com/watch?v=xtucjcPaZNY
Please reply with observations, thoughts, and more questions. I would also like ideas for improvements for a possible next video dealing with this subject. I am mulling over the thought of videos that will display comparative testing. I hope to video 2 or more doughs rising at the same time in the same video. The thought of comparing various flours, or different hydrations, or maybe even various percentages of levain in multiple doughs at the same time is intriguing. I think the information will be beneficial to myself and others.