June 11, 2020 - 7:22pm
My crumb is a hit or miss
Same recipe, same technique. One day it's a hit, another day its giant holes. Assuming it's not under-fermented, I wonder if my mixing method introduces too much air into the dough. What are your thoughts? Help appreciated!!
Hit:
Miss:
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Top view of giant hole bread (sorry, post slicing)
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what hydration percentage are you using? if its a super wet dough might be worth lowering the percentage a little and seeing if it helps
Dan you’ve really come a long way in a short time, good on you! I’d say that the one with the larger holes could be slightly over proofed and also some of the larger holes could also be secondary to air trapped during shaping and coil/folds or stretch and folds. You could try popping the larger bubbles you see when s&f and during shaping and degassing a bit during shaping.
Thank you! :)
You have come far grasshopper. Have you been playing us? Weren't you just making a starter a few weeks back. Take that bread to IG and be a hero. Or you could just pat the gas out.
lol, I did just start making bread about 2 months ago, yes :)
Pat the gas out before finals shaping? With wet hands I assume?
Use your best guess. It's been working so far.
Give a light punch down before proofing to even out the big holes.
Just before final shaping I assume? Do you happen to have any photos / videos of what this step looks like? I've never seen anyone do it in the sourdough videos I've seen. Everyone seems to be super gentle with their dough.
I pat my dough during final shaping not aggressively like one would with yeasted bread, this can help redistribute any larger air pockets. But during your bulk fermentation when you see large bubble forming during s&f or coil folds and especially after lamination you can try to pop the larger bubbles that you see.
Yes, that's the time to do it. And experiment - try actually punching down to just handling it a little more rough and see what gives you the desired results. Everyone is gentle cuz they want big holes, you don't want big holes (I'm not a fan personally), don't be so gentle. Enjoy!
Bruno Albouze on YouTube will show you how to pat dough. No wet hands. Open crumb is for social media, not for flavor or gastronomie.
Time for some logic ala Emo Phillips
What is a hole - a void space containing nothing. Folks like big holes and go to great lengths to attain them.
Seems like a lot of trouble - for nothing.
Let the comments fly!
Open Crumb Matters!
To each his own. Homgenized bread is not a world I want to eat or bake in. I always detect a hint of envy in in the people who put down holes in bread and and a bit of gloating from the ones who succeed in it. I think danny dan is using gentle sarcasm in this instance or he is really that unaware, which I doubt.
You eat with the eyes as well and beauty is in the eye of the beholder.