Many people desire to get a irregular crumb like the one in your picture. I'm less enthusiastic except for special types of bread, like baguettes. One factor in play is to degas the dough well before shaping or making a preform. Another is the shaping technique - trying not to create pockets as the dough is folded and sealed. Another might be if the dough is dry enough to not merge with itself well.
Longer ferment and proofing times are often said to promote an even crumb. They also improve the flavor, so for you that would be a double win.
It's definitely possible to get a nice open crumb without many large cavities.
Looks great. What's for Lunch?
How do you like it. That's the final say. Enjoy!
It’s Delicious but i would love to achieve a more even crumb. Curious if anyone knows what this crumb means
The type of bread you are looking for can be done. It's all about the mixing. Play around with it and see what happens. That's your best bet. Enjoy!
Many people desire to get a irregular crumb like the one in your picture. I'm less enthusiastic except for special types of bread, like baguettes. One factor in play is to degas the dough well before shaping or making a preform. Another is the shaping technique - trying not to create pockets as the dough is folded and sealed. Another might be if the dough is dry enough to not merge with itself well.
Longer ferment and proofing times are often said to promote an even crumb. They also improve the flavor, so for you that would be a double win.
It's definitely possible to get a nice open crumb without many large cavities.
Thank you for your helpful tips!☺️