proofing container shape
Hello All
Hope everyone had a great time on this "Miche" sized weekend. I seem to fixate on seemingly tiny insinifacant details of dough handling. Well, I have another one for all of you. I baked a large Miche this weekend and do it frequently. I noticed that all the larger bubbles were and always are on the top side of the loaf. When handling I give the dough 4 or 5 folds during the process and feel this would distribute the larger bubbles through out the entire loaf. This does not seem to be the case with me though. I also notice that during proofing in my clear dough container I get the same effect. Larger bubbles on top. Logical answer would be the force exerted down by the dough on top of my container would keep the bottom bubbles from getting very big. This leads me to my question. Have any of you experemented with different sizes and shapes of proofing containers and noted any significant difference in your crumb structure? I am not looking for uniformity in the crumb but I am curious. I think I might try one proofed on the counter next week but I thought I would run it by you all first. Thanks
Da Crumb Bum