June 23, 2010 - 3:32pm
How can I get lovely holes in my bread?
Hello!
When I last made a baguette in Epi form, I got beautiful holes in my bread, similar to this (picture borrowed from DonD's Pain Aux Cereales post):
But when I remade them today, they came out with smaller holes, similar to an Italian loaf. The only difference in the making of these batches was that this time I kneaded the dough for 12 minutes, worked it much less in shaping and (unfortunately) left the steam pan in the whole of the baking time.
Is there a way to achieve nicely holey bread such as the above when making a baguette?
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http://www.thefreshloaf.com/node/11527/secret-open-crumb
David
Thanks, David! I'll go check it out. Sometimes it's difficuly to find topics using the search box. :)
the open structure in bread depends on so many things it is hard to narrow it down to just one. you should keep a journal on everything you do in your baking, from temperatures to weights of ingredients. it will come in handy when your making bread