The open crumb seems to be toward bottom of loaf, not evenly distributed. Did I under proof, over proof or did I just man handle/get to rough with my shaping? Log in or register to post comments I think it's about the shaping. The loaves are beautiful, though! Log in or register to post comments shaping is my weakness Log in or register to post comments I see no defect. Large holes are generally from incomplete degassing during forming. Degassing requires firmly patting the dough and flattening it, then forming. Log in or register to post comments
I think it's about the shaping. The loaves are beautiful, though! Log in or register to post comments
I see no defect. Large holes are generally from incomplete degassing during forming. Degassing requires firmly patting the dough and flattening it, then forming. Log in or register to post comments
I think it's about the shaping. The loaves are beautiful, though!
shaping is my weakness
I see no defect.
Large holes are generally from incomplete degassing during forming. Degassing requires firmly patting the dough and flattening it, then forming.