I’ve been making sourdough for about a year but still yet to achieve a great open crumb on my loaves. However recently I started making baguettes (same recipe) and get a great open crumb with those. The other day I used half my dough to make baguettes and the other to make a loaf. Just curious and wonder if anyone knows why.
*tried to upload a picture of the baguette but couldn’t seem to figure out how to upload more than one.
The smaller circumference of the baguette allows for easier outward expansion.
I for one, really like the crumb on the loaf imaged above. I assume it has some whole wheat.
When I first started baking bread, it wasn’t open crumb or not. It was pretty much, nice bread or “a brick”. And by brick, I do mean a brick. We used to say, “they could be used for door stops”. I have no idea why we don’t see much of this anymore. Maybe baking knowledge has advanced past that issue.
Open crumb is nice and a mark of baking skills, but your crumb is a winner, too. I’d munch that in a heartbeat!
Danny
I have a couple of “bricks” in my freezer. Wondering if they can be sliced thin and re-baked into a Melba toast of sorts. I have an electric deli slicer which would work for uniform thin if the bricks are only partially thawed.
Thanks Danny! I‘m actually pretty happy with it too. It makes for easier sandwiches. Yes it does have 30% whole grain. Thanks for your response!
AG, if all else fails, bricks can make ... bird food.
... or bead crumbs.
BREAD
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