February 8, 2012 - 10:09am
Crumb problem-what is causing this?
This recipe is a pretty simple 100% overnight refrigerated preferment, 75% hydration French bread. I've been working on it for awhile... However I am getting this annoying crumb problem, where it develops a nice open crumb around the edges but isn't so good in the middle. Attached is a picture. Any ideas?
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Offhand, and without any details of recipe, mixing, and fermenting, I'd say rough handling is a likely culprit... either when shaped for the final, or transferred to the oven, or both. Really hard to say...
- Keith