Hi all! My first post here, I’ve been quietly scrolling through the forums while I waited for my starter to liven up and now I’m finally ready to join in the fun! Baked my first loaf today and I’m thrilled with the result, especially since it’s my first attempt, but I have a little question about the crumb... specifically how the holes appear larger at the base and smaller near the top of the loaf. I though perhaps this is something you would all be able to recognise and explain easily, and I’m just missing it because of the lack of experience. Can provide more details about the recipe and process if needed... Thanks in advance!
That's a great looking loaf for a first timer. You should be happy!
Don't stress too much about the hole size and distribution. It's a wicked rabbit hole you're about to jump down. Enjoy it for what it is - which is great. But I'm sure that's not a satisfying answer. So I'd suggest it's probably because the heat source is greatest where the dough contacts the pot/pan/tray you used. The second thought I'd suggest is that you let your dough proof longer. It looks a little under proofed to me. You can tell because the rise on top seems a bit high and the sides aren't rounding off a flat bottom but a ballooned up bottom (side edges are off the board in that first top left photo). Being under proofed would also explain why the holes were where they were and bigger in the bottom of the loaf. I could be wrong but that's my two cents.
But really - enjoy your great looking bread!!
Also fairly new (4-5 months baking), thanks for that detailed answer, it helped confirm the underproofing that I suspected in my last loaf! (rounded bottom), great info and well explained.
? @rabbit-hole, such an apt description!!
@rebecca jane: Wow, great first loaf! Mine was not even edible, no holes in entire bottom.
Thanks for the detailed advice! I’m still a little in awe of myself for having such a good result, really I’m just nit picking about the holes but we have to have something to improve on! I suspect it was quite under proofed as you say and I need to be a bit braver and give it the time it needs, and thanks to you I now know to keep an eye on those edges and bottom!
smaller holes at the top may indicate uneven proofing temps. The bottom of the loaf in the basket or bowl is cooler than the top (later the bottom) is warmer. Try wrapping the entire basket in a towel or setting basket on a warmer surface. You'll have to evaluate your set up. Avoid drafts or setting dough in sunshine.
That makes lots of sense, thanks for mentioning it! I’ll definitely be more thoughtful about my proofing process now.