hi guys,
I've been striving after big holed bread for ages. Most recently I've been trying very gentle dough handling and recipe for Champlain sourdough by Trevor j Wilson which I got off here.
This pic is of my loaf. I defo got some holes, but in other ways doesn't feel quite right as bread feels dense in other ways. Most of the bubbles are at the top. what does it mean? Have I over/under proofed?
many thanks for your wisdom :)
kim x
your upside down bread. I would toss it immediately before people die::-)
No way man, it tastes too good
Looks kinda like the "baker's attic" thing, which is typically caused from over-fermention.
Well, aside from the fact that you apparently reside in the southern hemisphere.... ;-)
I'd be interested to see a picture of the whole loaf (either inverted or otherwise!). But honestly I don't think this loaf is very far off the ideal. Large holes like that are often considered to just be nice ultra-open crumb. If all of those holes were at the very top (or... bottom in this case) of the bread, with just a very thin crust between the hole and the outer surface, I'd say "baker's hat", which indicates severe over-proofing. But these big holes are in the center of the bread. And if you look at the shape of the bottom (Er.... top) of the loaf the shape of the edges looks good. In general the bottom edges of your loaf, where the bread curves away from the surface on which it was baked, should look about like yours. You don't want it to curve upward drastically, resulting in a round loaf. That usually denotes under-proofing. And you don't want a point out on the edge, which usually denotes over-proofing and a really flat loaf. Honestly this loaf, at least in the cross section in the picture, doesn't look like it is too far off the ideal.