February 14, 2019 - 3:18am
Dense crumb in the center
I'm wondering how i can have a more open crumb in the center like on the outer side.
As you can see the loaf gets denser and denser as you get closer to the center.
No knead, 75% hydration, around 18 hours fermentation. Cooked in a covered cast iron pot.
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ThIs is all down to shaping. Looks like a lovely loaf to me.
... that it might have been baked a little hot? I'm making a wild guess, but perhaps a bit cooler temperature could even out the edges with the middle. Don't take my advice unless someone who's smarter than I am thinks it might work.
I’m with abe, looks like shaping to me
Are you pre- and final shaping? What is your process after bulk fermentation? Pre-shaping is generally considered necessary.
No kneed means less handling than the results you might be looking for. Most people on here do not favor that method, but prefer to build gluten manually or by machine, in various ways at the outset, followed by periodic stretch and folds to continue maintaining gluten strength over the course of bulk fermentation. At shaping, there is an opportunity to de-gas the dough gently for evenness. But perhaps you want big holes throughout, and that requires structure as well as gentle handling, as well as a robust starter and levain.
Thanks for the tips! I do stretch and fold during bulk.
I believe the problem is not degassing. I am too gentle with the dough. Why don't bakers talk about it enough? We are always told to be so careful with our bubbles.