January 2, 2023 - 10:01am
Uneven crumb
This is a photo of the crumb about an inch from the outside of the loaf.
This is from the center of the loaf.
Tastes great, juts disappointed in crumb.
Any ideas to fix?
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Uneven crumb
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Did you have a cold proof stage? We've discussed this here a couple of times, I think it's due to the cold proof and how the dough cools down faster on the outside than inside...
Yes. I bulk fermented at room temp for 4 hrs and then formed, placed in frig overnight. I baked right after taking from frig. at 450 in DO for 20 min and then uncovered for 15 more. Temp was 208.
Yeah so I guess the outside of the loaf got less proofed than the inside, hence the different crumb structure.