I plan to post time lapse videos as they become available in the hope that others will find value in them. The comments of others may bring more things to light as we contemplate together. It is hoped that the visual data may help build some sort of consensus. Your are urged to share your opinions. The videos may become repetitious, but they will be posted for those that are interested.

When viewing various bakes below, keep in mind that the doughs vary in formulas, from 100% white flour to a combination of white flour and whole grains and also highly seeded loaves. Keep that in mind, since the ear, bloom, and oven spring will be greatly affected by the make up of the dough.

When judging the crumb, it is useful to know that my goal is Lacy Honeycomb crumb. Big holes are not my jam. Once I am satisfied with the E, B, & OS, the focus will be towards the crumb. I’ve got a lot of work ahead for me.

For those that are interested in the baking aspect of bread, you would do well to study these 2 works by our own Doc.Dough. Doc’s video on slashing is second to none.
Debunking the Wives Tale about Steam [1]
In-Oven Slash Dynamics Video [2]

For the best possible view, use the text link above each video. Maximizing the video will provide more detail and at times, using the "Playback Speed" function to slow down the video is an extremely handy tool.

Debunking the Wives Tale about Steam
In-Oven Slash Dynamics Video [2]

For the best possible view, use the text link above each video. Maximizing the video will provide more detail and at times, using the "Playback Speed" function to slow down the video is an extremely handy tool.

Video # 11-19-19
Comparing 2 doughs baked on the same stone at the same time. One covered with no additional steam and the other, 90 seconds of externally injected steam.

For a better viewing experience use this link [3].

These breads are Hamelman’s Five-Grain Levain. The formula calls for ~34% seed and cracked grain soaker. A dough with large percentages of add ins like this will challenge the strength of the gluten.
   
   

Video # 11-10-19
What happens when things go wrong? Why do ears sometimes "glue down" on the bread crust?
For a better viewing experience use this link [4].

I would imagine that at one time or another, all bakers scratch their heads, asking the same question. "Why did the ear(s) not rise, but "glued down" to the loaf?
   

Video # 11-05-19
For a better viewing experience use this link [5].

This bake turned out fair, but I was hoping for a larger ear, and more oven spring. I am not sure what prevented my expectations. I didn't think the dough was over proofed but that may provide the best explanation.

Video # 11-01-19
For a better viewing experience use this link [6].

   

Video # 10-29-19
For a better viewing experience use this link [7].


The size of each crumb shot can be misleading. The zoom affects the appearance of size.
      

Video # 10-25-19
For a better viewing experience use this link [8].

   

Danny

e: 0.9em;">Video # 11-19-19
Comparing 2 doughs baked on the same stone at the same time. One covered with no additional steam and the other, 90 seconds of externally injected steam.
For a better viewing experience use this link [3].

Video # 11-10-19
What happens when things go wrong? Why do ears sometimes "glue down" on the bread crust?
For a better viewing experience use this link [4].

I would imagine that at one time or another, all bakers scratch their heads, asking the same question. "Why did the ear(s) not rise, but "glued down" to the loaf?
   

Video # 11-05-19
For a better viewing experience use this link [5].

This bake turned out fair, but I was hoping for a larger ear, and more oven spring. I am not sure what prevented my expectations. I didn't think the dough was over proofed but that may provide the best explanation.

Video # 11-01-19
For a better viewing experience use this link [6].

   

Video # 10-29-19
For a better viewing experience use this link [7].


The size of each crumb shot can be misleading. The zoom affects the appearance of size.
      

Video # 10-25-19
For a better viewing experience use this link [8].

   

Danny