Another Big Hole post! I am trying to create some of those Instagram style big hole breads. I don't want big holes all the time, just now and then.
I also want to be in charge of when I create big hole crumb and when I don't. The thing is my loaves used to have more big holes and now they have less. I'm thinking that as my shaping technique has improved, I am shaping more tightly which is good for loaf loft, but maybe not good for keeping those big gas bubbles that are created towards the end of bulk.
Is there a trade off between lack of spread/good loft and big holes?
Having said that, the pros seem able to have good loft and big holes, so maybe there are other factors too.
Recipe-wise I am talking UK bread flour, sourdough, 75% hydration, 4 hr bulk and overnight fridge retard.
Lance
Big holes really aren't that hard and I don't pay much attention to all the procedures that people say are critical. I get a nice, open crumb every time with a wide variety of flours, hydrations, yeast contents, and proofing methods. The only thing in common, I guess, is that I don't use the mixer for anything other than to combine the ingredients, then just three stretch & folds separated by about an hour.
I don't make much of an effort to keep the big holes acquired during bulk fermentation, but then I don't go too crazy punching down the dough, either. Doing a tight shaping doesn't seem to affect the hole size.
I remember years ago trying to get a more open structure and the epiphany I had was: knead less.
http://www.thefreshloaf.com/node/8638/big-holes