Is it just me, or is Instagram wrong?
Good Breadpeople of TFL, I'm deeply confused.
Whilst on my sourdough journey, having learned a lot about what constitutes good fermentation I have come to realised that some of the fantastical aesthetically pleasing breads I see on social media are in fact, a lie. Or... At least I think they are...? Help me out here...
I keep seeing these pictures of these hugely open crumbed loaves, with huge tunnels in the top half of the loaf (granted, some of them are sometimes surrounded by what otherwise seems like pretty normal texture) being lauded as examples of sourdough perfection. A few months ago I might have thought "oooo that's pretty!" too... But now I often find myself looking at them and thinking "Oh look! An underproofed loaf!" But nevertheless they seem to attract hundreds of likes and nothing but glowing and encouraging comments about how perfect it is and I'm just baffled!
Now I do realise that everyone's opinion of what constitutes the perfect crumb is different and hugely subjective, but am I way off base here? Has anyone else noticed this? I don't profess to be any kind of expert so I'm wondering if some of these trends may actually be leading some beginner bakers astray chasing that kind of texture when that's not what good, even fermentation and proving looks like.
Also, some of them look completely impractical in terms of usability. The giant holes would men anything you try to put on it would fall straight through. In which case... What's the point?
I don't know what to make of it. At what point does open crumb just become underproving rolled in glitter?