I am no expert though but the holes seem to be fairly evenly distributed. You didn't get huge oven spring though so it might have been slightly over proofed or maybe your shaping wasn't very tight.
I know others will come on that are much more expert in diagnosing your loaf but to me, it looks great!
Is there something about the bread you're not happy with? Why do you ask?
It looks good. It doesn't have a big bloom oven-spring and big "ear", but it looks like a nice loaf. As Danni said, you probably need to think about your shaping which would like help the dough rise even more during the bake, but it's good.
Question: did you bake in an open oven? if yes, did you add much steam to the oven when you loaded the dough into the oven? If you did not use an open oven, did you use a 'dutch oven' (ie: heavy cast iron pot with lid) to bake it in?
You can take two identical loaves of bread and bake one in an oven on a stone or tray with steam, and the second in a pre-heated dutch oven (with the lid on for the first 20 minutes and then take it off) and you get dramatically different looking breads even if everything else is the same. Give it a try and see if you like the results!
Danni3ll3, yes i have difficulty with shaping, probably the problem was that. Thank you
Lechem, Thank you, it tasted good :)
Bread1965, I bake in a heavy cast iron pot with lid, 20 minutes with the lid and then take it off. I I asked because I guessed it was under-proofed and because of that it had not much oven spring, but as others said the problem was probably the shaping. Thank you for your help!
I am no expert though but the holes seem to be fairly evenly distributed. You didn't get huge oven spring though so it might have been slightly over proofed or maybe your shaping wasn't very tight.
I know others will come on that are much more expert in diagnosing your loaf but to me, it looks great!
And if it tastes good then it's a winner. I agree with Danni. Under proofing can result in uncontrolled oven spring. That's not happened here.
Is there something about the bread you're not happy with? Why do you ask?
It looks good. It doesn't have a big bloom oven-spring and big "ear", but it looks like a nice loaf. As Danni said, you probably need to think about your shaping which would like help the dough rise even more during the bake, but it's good.
Question: did you bake in an open oven? if yes, did you add much steam to the oven when you loaded the dough into the oven? If you did not use an open oven, did you use a 'dutch oven' (ie: heavy cast iron pot with lid) to bake it in?
You can take two identical loaves of bread and bake one in an oven on a stone or tray with steam, and the second in a pre-heated dutch oven (with the lid on for the first 20 minutes and then take it off) and you get dramatically different looking breads even if everything else is the same. Give it a try and see if you like the results!
Bake happy..
Danni3ll3, yes i have difficulty with shaping, probably the problem was that. Thank you
Lechem, Thank you, it tasted good :)
Bread1965, I bake in a heavy cast iron pot with lid, 20 minutes with the lid and then take it off. I I asked because I guessed it was under-proofed and because of that it had not much oven spring, but as others said the problem was probably the shaping. Thank you for your help!
Grind, thank you! :)