The Fresh Loaf

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Any thoughts about the crumb?

Nicoz's picture
Nicoz

Any thoughts about the crumb?

I always strive for a lacy crumb with evenly distributed small, medium and large holes. But for many times, I failed to do so. It's very frustrating especially for a sourdough baker who is not a beginner. Can anyone kindly troubleshoot this crumb? Is it fermentation or gluten structure building or scoring (I didn't do traditional single slash scoring this time)?

 

some info about this loaf: 

80% bread flour, 20% whole wheat flour, 75% water, 20% levain, 3% purple sweet potato powder, 2% salt

bulk fermentation 10hr (7hr at room temperature 60.8℉ + 3hr in the microwave oven w/ a cup of hot water in it, dough temperature 70℉)

5 sets of folding (stretch & fold *2, coil fold *3)

I shaped the dough when it almost doubled

13hr cold proof at 35℉ 

phaz's picture
phaz

Drop the water a few % and rougher final handling. Enjoy!

Nicoz's picture
Nicoz

Can you please explain final handling a bit?

phaz's picture
phaz

Treat it rougher - that'll pop the big bubbles. Enjoy!

MTloaf's picture
MTloaf

If it was a long time from the final fold until it was shaped that can happen. You didn’t mention a pre-shape and resting period which is a good time to detect large bubbles. A light pat down or degassing should pop them. 
Another thing to consider is a steady temperature during the bulk fermentation so the entire dough ferments at the same rate. 

Nicoz's picture
Nicoz

Your reply has inspired me a lot. I'll definitely try your advice next baking. And do you have any thought about the small holes in the crumb? How can I open them more? 

MTloaf's picture
MTloaf

The small holes will grow larger with the absence of the larger bubbles taking up space. I doubt that the hole size can be completely pre-determined and the outcome is likely a more of a random chance. It is mostly a matter of nailing the fermentation point and hoping for the best. 
Don

Nicoz's picture
Nicoz

I've learnt a lot. And happy Thanksgiving!