Just getting my normal bread sorted and observed an issue. Near the base the crumb it is dense with some tiny holes. I bake in bread tins that just sit on the metal grid shelves. If I used a stone or a cast iron pot would the problem diminsh or go away? Cheers for any thoughts.
Observations and some of the questions I'd ask myself:
The first picture has a brown bottom crust even in color to the top crust so I think the inside crumb has a different story to tell than the second photo with a pale bottom crust. The sholders or ends of the slice are missing which might give clues to overproofing. Large irregular bubbles in upper half of crumb. (Leaning toward overproofed or not enough strength in dough matrix, uneven proofing temperatures? What was it sitting on during the proof?)
1) The first crumb suggests to me that it could possibly need a longer bulking/folding before final shape rise. (How soon was it panned?) Or it is slightly overproofed and that would make me study the ingredients, hydration, temps and method. Type of flour very important information. Looking for: Why did the bubbles get bigger in the dough? Banneton? NA. Are they just beginning to form or are they the result of the gluten matrix breaking down with bubbles rising, gathering at the upper layers?
2) The second crumb shot. Obviously needs more heat under the loaf tin for the next bake. Then followed by a re-evaluation of the crumb. How to get more heat under the loaf in the beginning of the bake?
Whether a stone or metal pot is used would make any difference? I don't think so. You could try baking the second loaf a shelf lower. I don't find the long pre-heating of stone economic for home use especially with rising electric prices. Finding the ideal spot and temp in the oven is more important. Baking on a rack requires less pre-heating and less kitchen equipment. Check baking settings and set up. What color are the bread tins?
Mini many thanks. You have given me much to conjure with. I'll start by looking at that over proofing.
On baking tins, stones, etc. I'm at a point where I am re-equipping. I have old brown ones (rectangle that sticks) and a round brown one with push up base. But I need to replace thus the question of stone, cast iron, or make do. As you say with prices going up I want to make good decisions. Cheers
Just getting my normal bread sorted and observed an issue. Near the base the crumb it is dense with some tiny holes. I bake in bread tins that just sit on the metal grid shelves. If I used a stone or a cast iron pot would the problem diminsh or go away? Cheers for any thoughts.
bread112.jpg
bread1111.jpg
Observations and some of the questions I'd ask myself:
The first picture has a brown bottom crust even in color to the top crust so I think the inside crumb has a different story to tell than the second photo with a pale bottom crust. The sholders or ends of the slice are missing which might give clues to overproofing. Large irregular bubbles in upper half of crumb. (Leaning toward overproofed or not enough strength in dough matrix, uneven proofing temperatures? What was it sitting on during the proof?)
1) The first crumb suggests to me that it could possibly need a longer bulking/folding before final shape rise. (How soon was it panned?) Or it is slightly overproofed and that would make me study the ingredients, hydration, temps and method. Type of flour very important information. Looking for: Why did the bubbles get bigger in the dough? Banneton? NA. Are they just beginning to form or are they the result of the gluten matrix breaking down with bubbles rising, gathering at the upper layers?
2) The second crumb shot. Obviously needs more heat under the loaf tin for the next bake. Then followed by a re-evaluation of the crumb. How to get more heat under the loaf in the beginning of the bake?
Whether a stone or metal pot is used would make any difference? I don't think so. You could try baking the second loaf a shelf lower. I don't find the long pre-heating of stone economic for home use especially with rising electric prices. Finding the ideal spot and temp in the oven is more important. Baking on a rack requires less pre-heating and less kitchen equipment. Check baking settings and set up. What color are the bread tins?
Mini many thanks. You have given me much to conjure with. I'll start by looking at that over proofing.
On baking tins, stones, etc. I'm at a point where I am re-equipping. I have old brown ones (rectangle that sticks) and a round brown one with push up base. But I need to replace thus the question of stone, cast iron, or make do. As you say with prices going up I want to make good decisions. Cheers
Avoided over proofing and much better results. Lots of tuning to go but getting there. Again many thanks.