June 1, 2020 - 10:53am
What should the crumb feel like?
I follow the Tartine method of baking sourdough loafs and the loaves appear to be successful: look good and taste fine. However, the crumb is quite soft. It appears that the fermentation process in creating the wonderful voids converts the flour to gas leaving behind a soft gluten rich loaf. Is that what I should expect?
When I purchase a local sourdough loaf, the crumb seems to be more bread like - firmer; less gluten like.
I am using King Arthur all purpose unbleached flour - bread flour not available at this time - with a small amount of King Arthur whole wheat flour.
Todd
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The goal of the high-hydration Tartine method is to have a very open, very soft 'custardy' (not gummy or gooey) crumb, and a very dark, crisp, roasted, crust. The crumb should be tender and stretchy. It seems you have hit the nail on the head and are making some lovely bread.
If you prefer a dryer crumb that is more 'bready' you can reduce the hydration, bit by bit, until the bread is the way that you like it.
Congratulations, and happy baking.
Thank you for your detailed response and the clarification regarding high hydration versus a lower one. I am using 75% which is about the limit for my bread baking skills - I watch the folks who work with bread baking routinely, and they make look so easy.
With appreciation,
Todd
Whatever bread you’re shooting for, what you are making looks fantastic! Good work :)