I've noticed that quite often, I get open crumb in a loaf when I first cut into it. Something like this:
As I work towards the middle of the loaf, the crumb becomes tighter, like this:
Is this a fact of life, or is it a defect? If a defect, what causes it? And is it more likely to happen if the loaf is baked in a domestic oven rather than a deck oven?
I did read that it could be a fermentation defect, but I am not sure exactly what that defect is.
Lance
I tend to have the opposite problem, tighter at the ends, more open on the middle. I'd chalked it up to imperfect shaping, with small hands trying to make a bâtard.
Hmmm. Fermentation defect? Like what?
Very curious, do let us know what you discover.
Enjoy your bread, it looks delish!
Carole
it's darker on the left - probably a little hotter in your oven in that region. Did you turn the loaf at Amy point ?
Yes, the crust does look a bit darker on the left where the crumb is more open. I did turn the loaf, but at 20mins, when maybe what's done is already done.
I do suspect that the oven is cooler towards the door. The seal looks OK but I think I'll take it off for a good clean. I'd change it more often, but those nice people at Bosch like to sting you for spare parts.
Lance
I have noticed the same effect (even in loaves by one of the better professional bakeries in the area). In my case, I am wondering about the effect of slashing vs ovenspring. What I mean is that my slashes end up opening completely (no ears), so I am thinking that the effects of ovenspring get inhibited by the tension of the surface. My other thoughts are (a) I need longer steaming to keep the crust from hardening, or (b) the weight of the dough itself limits the size of the holes.
Well, I think it's a lot more common than we are prepared to admit.
Just as there is no guaranteed route to big holes, there's probably no guaranteed route to ensure consistently big holes throughout the loaf.
Maybe the open ends, tight middle loaf is a stepping stone on the way to the fully open crumb loaf?
Lance