January 1, 2024 - 2:02pm
Today's Bake. What's wrong with the crumb? Please analyze.
The open crumb seems to be toward bottom of loaf, not evenly distributed. Did I under proof, over proof or did I just man handle/get to rough with my shaping?
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I think it's about the shaping. The loaves are beautiful, though!
shaping is my weakness
I see no defect.
Large holes are generally from incomplete degassing during forming. Degassing requires firmly patting the dough and flattening it, then forming.