this is my first sourdough. I created a starter sometime ago. Didn't get the crumb I wanted but it taste great. Will keep practicing.
I streched the pix and now it seems to look funny. The loaf isn't that thin or stretched looking. Sorry, thanks.
Welcome to TFL!
Your bread looks pretty darn good to me. Nice bloom!
How did the crumb not meet your expectations?
I didn't get the big holes. It had some and had a really chewy inside but not much.
Here is the crumb.
Your crumb looks very nice, actually. In general, the aesthetic of a sourdough bread crumb values holes of varying size more than very large holes. So, yours is definitely in the ballpark. To get larger holes, you can increase hydration of your dough.
Here is a blog entry with photos of a "classic" American-style sourdough:
As you can see, the crumb on this bread is less open than what you achieved.
Another example, batard rather than boule:
Another as a 3.5 lb "miche":
thank you, you are kind! All the post I have seen around everyone lead me to believe the bigger the holes the better. The bread tasted great, past tense!
Those are some beautiful loaves you directed me to! I hope to be able make something of that caliber in the future! You must have used a banneton, did you use the ones I see made with the cloth? Those really are beautiful! Thank you again and I look forward to hearing from you again!
Many people go nuts over big holes. And that's OK.
Other people go nuts over bullet proof crusts. And that's OK too.
However, what is important is that YOU and your family liked the bread.
If it tasted good, if you and the family are wanting you to make more, you're made good bread.
While I think big holes are attractive, I also think smaller holed bread has better eating characteristics. But that's just me.
Oh - yeah, your bread looked just fine to me!
I agree with everything Mike said.
I would only add that part of the enjoyment of bread baking is learning the craft of producing the kind of crust and crumb you want in a particular bread. That requires knowledge of how ingredients, time, temperature and technique impact your product.
When you miss your target, more often than not, you can still enjoy eating your "mistakes" while figuring out how you are going to tweak your recipe next time.
For me, the pleasure of continuing to learn from my own baking and that of the other folks here is tremendous. So is the opportunity to offer what help I can to those just starting on their bread baking adventures. It's also a small payback for all I've gained from this community.
The SF Sourdough proofed in coiled reed brotformen (German-style proofing baskets), and the Miche in a linen-lined willow banneton. Both were purchased through the San Francisco Baking Institute's store, which has the best prices I've found. The batard was proofed free form on parchment.
If you search TFL, you will find a variety of home-made solutions that are much less expensive, but I do like the ones I have.
This is my second attempt! I am going to get the hang of this with all you guys help! So thank you for the comments and please be patient. I also promise not to make you look at every loaf! But I am excited!
We like to look at pictures!
I'm trying to ge the slashing thing down and can't seem to. Your loaves look great! How did it taste?
It occurred to me that we might be in the middle of the history future generations will look back on as the pivotal time when man returned to baking good bread at home and left behind the consumption of factory bread. Socio-anthropologists will note that the trend for many more families returning to values that bind them together and protect them from fragmentation followed this bread trend. Of course, there will always be those who deny the obvious; as they drive through the drive-thru; and they why wonder bread leaves them wondering, or not...
That would be my story if I understood it.
The taste was great! It has a special mellow sour taste. I don't really get a good comparison because here in Atlanta we don't have a great sourdough baker that I am aware of.
I got lucky on the slashes, however, I am learing that proofing in the couche has helped me tremendously with slashes. When I started with just french baguettes they were really poor (slashes).
Thanks for the comments.