I made a Tartine loaf; the outside looks great and bread taste great. I'm not happy with the crumb. I always seem to get a few really large holes. How can I get hole structure more evenly distributed, any suggestions, or am I expecting to much.
The holes look like shaping and degassing. For a more uniform crumb degass the dough more after bulk fermentation. Seal your seams well during shaping making sure not to trap extra air in a fold. Use as little flour as possible to prevent a spots that wont seal during shaping.
I suspected that the problem was in shaping and degassing I think I have been to afraid of handling dough to rough and destroying what air pockets I had already. I use very little flour but it only takes a small amount to prevent spots from sealingl. I'll have to keep these things in mind for the next timel
The holes look like shaping and degassing. For a more uniform crumb degass the dough more after bulk fermentation. Seal your seams well during shaping making sure not to trap extra air in a fold. Use as little flour as possible to prevent a spots that wont seal during shaping.
I suspected that the problem was in shaping and degassing I think I have been to afraid of handling dough to rough and destroying what air pockets I had already. I use very little flour but it only takes a small amount to prevent spots from sealingl. I'll have to keep these things in mind for the next timel
Thanks.
Is it possible to dock this type of loaf? Perhaps poking those large holes will let the gas out.