Can someone tell me why my less voluminous and poorer oven spring loaves have almost as nice (or very similar) of a crumb as my rare tall plump loaves. I use the same formula every time. I would expect a more compact crumb with my smaller loaves.
Would need to see crumb photos, but if I had to guess, the smaller loaves have more dense crumb between the larger holes. The crumb may have similar large holes and look the same, but the space between them is more dense. But that’s just a guess…
Would need to see crumb photos, but if I had to guess, the smaller loaves have more dense crumb between the larger holes. The crumb may have similar large holes and look the same, but the space between them is more dense. But that’s just a guess…
You are probably right. I'm not looking between the bigger holes. I'm gonna post some pictures in a bit