I'm getting really satisfied with my sourdough lately. However, the main issue now is the forming of too large bubbles in the crumb. How do you avoid such large holes? Is it a shaping issue?
Hi Frisco, overall the crumb looks good and not particularly dense or gummy. The large holes/alveoli are likely to be air trapped during folds and shaping. Giving the dough some gentle pats during shaping can help reduce that. Also, popping large bubbles that you see can also help.
I generally try to pop all large bubbles I see, so I'm curious to see the effect of gentle pats. With that, do you mean rolling it tighter? Or do you mean patting the dough down before shaping?
Hi Friso, I mean patting the dough gently while shaping. Each time I fold the dough during shaping I'll brush off excess flour and pat the dough. These small pats can reduce the air that can get trapped as we're shaping.
Hi Frisco, overall the crumb looks good and not particularly dense or gummy. The large holes/alveoli are likely to be air trapped during folds and shaping. Giving the dough some gentle pats during shaping can help reduce that. Also, popping large bubbles that you see can also help.
Benny
Hi benny,
Thanks for the reply :)
I generally try to pop all large bubbles I see, so I'm curious to see the effect of gentle pats. With that, do you mean rolling it tighter? Or do you mean patting the dough down before shaping?
Friso
Hi Friso, I mean patting the dough gently while shaping. Each time I fold the dough during shaping I'll brush off excess flour and pat the dough. These small pats can reduce the air that can get trapped as we're shaping.
Benny
See Friso your dough enjoyed the patting down! Very very big improvement in the crumb!!
Benny
That’s a beautiful crumb. Your patting action must be very effective 😃