February 26, 2020 - 10:26am
Fools'Crumb or a good crumb
Here is a crumb of the latest bread I made. I think it is goodish and I think I can push final proof a bit more.
But when I look at certain parts of the crumb I see denser areas. Which made me think, am I fooling myself , is this fools crumb?
Could the denser parts be remedied by pushing final proof?
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I see great crumb with a few huge bubbles.
I think of fool's crumb as enormous gaping holes at the top and a dense brick at the bottom, but you have nice holes throughout with some bigger holes at the top of the loaf.
would help unless you want those big bubbles even bigger. I would suggest some degassing more before shaping to pop those big bubbles.