The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A Wild, Crazy Crumb

TwoCats's picture
TwoCats

A Wild, Crazy Crumb

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!

Comments

TwoCats's picture
TwoCats

@danayo, see the cell walls!

DanAyo's picture
DanAyo

Yep! You nailed the cell walls...

My present crumb goal is “HoneyCombLace”. I even gave my vision a call name :-)

Dan

TwoCats's picture
TwoCats

Ooh! Can you show me a photo of what this looks like? Would love to see!

DanAyo's picture
DanAyo
TwoCats's picture
TwoCats

I'm going to try to pull this off and report back!

TwoCats's picture
TwoCats

OK, I sorta tried. Would this count as a honey lacey crumb? Or is my bread literally only halfway there? Haha!

DanAyo's picture
DanAyo

The crumb is definitely lacy. What's your secret?

TwoCats's picture
TwoCats

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!

DanAyo's picture
DanAyo

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. 

Thanks

Danny

Mini Oven's picture
Mini Oven

I want that picture above my bed to catch and hold all my baking dreams.  Wow!