Hello, all. I'm working on Tartine-style loaves and have recently had a few with an uneven crumb, with largish holes appearing around the edges, along the sides and top. I think the picture explains it best. Does this look like a proofing issue, a shaping issue, or perhaps something else?
This particular loaf was 50 percent T85 flour, 30 percent bread flour, and 20 percent whole wheat. 78 percent hydration, bulked for 4-5 hours, benched for about 20, shaped, set in a banneton, and popped in the fridge overnight. Baked from cold in the morning. Any help would be much appreciated!
needs more degassing while shaping. Thoroughly degas before shaping when retarding in the refrigerator. With the whole grains, the gas bubbles will come back, not to worry.
The crust looks a little tight like it dried too much in the fridge. How did it feel when you flipped it out and cut it?
Thanks, MO! The Tartine recipe eschews degassing and has worked for me before, but maybe degassing is worth a shot.
I don't recall the top feeling particularly dry when I flipped it out and scored it, but now that you mention it that's something to pay attention to next time. Perhaps brushing it with water would help …
Don't beat it flat, just degas more than you did before.
It can also be that the bulking was rushed, but my bet is on degassing more. It might mean that you want to extend the final proof just a tiny bit. What's the fridge temp?