I’ve been making Trevor’s Champlain sourdough a lot recently and have made progress but the open crumb still eludes me. This is last weekend’s bake and I’m pretty happy with it. I increased the hydration by 2% and that helped. But I’m nowhere near “volcanic crumb”. Very pleased with the oven spring and blisters!
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I can imagine how it bloomed in the oven by just looking at that.
Nice bake!
It looks great inside and out - enjoy the holiday weekend Tom!
That lava rock can certainly create a lot of steam in the oven with all those holes. Nice crust and crumb!
That looks great. I have to try this lava rock idea :).
The rock is one I snapped a photo of a couple months ago on Kilauea, I thought it was inspirational as a goal for my bread. ;-) The rocks there are much hotter now! But the bread was baked in a Dutch oven.
Tom
And I'm pretty sure that it is easier to chew and tastes better, too!
Paul
but it does have a nice open structure!
tom
I think your crumb looks great! Love the blisters on the crust too.
Have you read Trevor's book (Open Crumb Mastery)? I'm working through it now, it's a great read!
Happy baking
Ru
I’ve been slowly working my way through Trevor’s book as well and it’s helped a lot. There’s a lot there to absorb.
I’m glad to see you back here. I haven’t been a frequent poster but a daily reader.
Bake on!
Tom
I’m with you, Tom. For me, consistently producing that huge holed open crumb eludes me. Once you learn the secret, please let us all know :-)
If it wouldn’t be for bakers like Trevor, that crumb would be OUTSTANDING! Darn it...
I want to be able to consistently produce a crumb that will struggle to keep a slice of ham from falling out. LOL
Dan
I assume you’ve waded through this post. http://www.thefreshloaf.com/node/55230/anyone-interested-champlain-sd-bake Kat, Leslie and a few others have excelled with the open crumb.
I think I need to retire and go to work for free in one of our many local artisanal bakeries. Making a couple hundred loaves a day rather than two or four a week would do wonders for my learning curve.
Yes I’ve read that thread although it’s grown so long it takes forever to load on my miserably slow internet. I also need to finish Trevor’s book and then read it again... too bad I have to go to work.
Bake on!
Tom