This is my second attempt. I don't have loaf pans yet so I used a small pyrex pan. The crust turned out thin but crispy. Would appreciate any feedback on what I can do to improve the loaf.
But its hard to see details due to your lighting I suppose. What is your formula and process? Any chance at uploading a pic in better lighting?
From what I can see the crumb is pretty good but if anything it looks like you may have overproofed a touch as it looks like your starting to "lose the roof" a bit or a "flying crust?" When the top of the loaf separates leaving a hole. This is common to the final rise being too long.
For a second attempt from what i can see i think your doing fantastic.
Thanks, Josh! Yes, it's the lighting and, unfortunately I gave the bread away so I can't take additional pics. I couldn't figure out why the top separates the way it does. There's also a thin line of dough in the middle that is a little more dense/moist than the rest. As for process, I let it rise for an hour in a large bowl covered with a cloth, then tried folding it in overlapping thirds, covered for 10 mins., then shaped into a loaf and let rise again for about 45 mins. Formula is a basic recipe in the Joy of Cooking, water, yeast, then adding liquids, sugar, salt and finally all-purpose flour.
But its hard to see details due to your lighting I suppose. What is your formula and process? Any chance at uploading a pic in better lighting?
From what I can see the crumb is pretty good but if anything it looks like you may have overproofed a touch as it looks like your starting to "lose the roof" a bit or a "flying crust?" When the top of the loaf separates leaving a hole. This is common to the final rise being too long.
For a second attempt from what i can see i think your doing fantastic.
Josh
Thanks, Josh! Yes, it's the lighting and, unfortunately I gave the bread away so I can't take additional pics. I couldn't figure out why the top separates the way it does. There's also a thin line of dough in the middle that is a little more dense/moist than the rest. As for process, I let it rise for an hour in a large bowl covered with a cloth, then tried folding it in overlapping thirds, covered for 10 mins., then shaped into a loaf and let rise again for about 45 mins. Formula is a basic recipe in the Joy of Cooking, water, yeast, then adding liquids, sugar, salt and finally all-purpose flour.