I was not expecting this, but given how active my levain was and how strong the 85% (!!!) hydration dough seemed to be, I guess I'm not that surprised!
@danayo, see the cell walls!
Yep! You nailed the cell walls...
My present crumb goal is “HoneyCombLace”. I even gave my vision a call name :-)
Ooh! Can you show me a photo of what this looks like? Would love to see!
Here are a few from my two top contenders.
I'm going to try to pull this off and report back!
OK, I sorta tried. Would this count as a honey lacey crumb? Or is my bread literally only halfway there? Haha!
The crumb is definitely lacy. What's your secret?
No special secret! I just make sure to feed my starter about three times before I use it to make the levain. I make sure it's extra webby before I make the levain:
See video here for how the starter looked right before I used a chunk of it to make the levain.
I make sure to push the fermentation time during bulk too. I use time more as a rough measure and judge by look and feel more than exact elapsed time. For a lacy crumb like this, I make sure to pat down the dough at each fold and at the final shaping. If I don't want a lacy crumb, I don't pat.
I'm not sure it's that lacy at the left tho! The right looks more delicate!
2Cats, I get lacy crumb when I over proof. But now I’m experimenting to get lacy crumb with huge oven spring also.
Patting down the dough at S&F is a good tip.
I want that picture above my bed to catch and hold all my baking dreams. Wow!