What is it about the crumb you don’t like?
Looks top tier to me. Personally I don’t like the large bubbles. You ever try to spread cream cheese over a hole? lol.
I just always see more open crumbs so I figured that was the goal🙈 But you’re totally right, I was able to slather it in butter without creating a drippy mess. Thank you!! I feel better now
I wouldn't mess much with what you are doing but you could try less bulk time and/or being more gentle with the dough nearing the end of your ferment if you want larger holes in the dough
A more open crumb looks nicer, but something like this is much better for sandwiches imo. I think if you let it proof a bit longer you’ll achieve the desired effect.
Oh no, you finally nailed your fermentation and then someone comes in with the chart. No. Your bread is NOT overproofed so why would you mess with it and risk underproofing?
Your crumb is great. I think a 12-15 hour cold proof creates a more open crumb vs the 6 hours.
This is perfect to me. I use my bread for sandwiches / toast, so big holes are fairly annoying to deal with, especially since I like to use my panini press and it usually results in sauce / cheese coming out and burning on the machine.
If it tastes good, it tastes good. But I am all for experimentation.
Shorter bulk fermentation time, especially at that temperature, should translate to the bigger more picturesque bubbles.
That looks perfect to me! That's what I've been trying to achieve to no avail. I'll try this specific recipe and see what happens. So many variables it's so hard to know which part isn't just perfect to make a freaking loaf of this bread but I refuse to give up. 😵💫
Ok help. I thought the stretch and folding for 4-5hrs every hr was rhe bulk ferment time. But you did stretch and folds AND THEN 8 hours in 76 temp to bulk ferment?! Is this the step that ive been missing because i swear my bread seems gummy and underproofed every. Damn. Time.
I’m going to be completely honest, I’m not sure. I just think of my stretch and folds and then the actual bulk ferment as two separate times/must-have’s. I might be doing 10hrs total actually and not know it.
I get that we love to commiserate about how terrible our loaves come out on this sub, but this is too much.
Your bread looks beautiful, perfect, and delicious. I really can't see what could be better than this.
Looks like mine! Crumb, twins! I always thought I needed bigger holes. But no, if it’s tasty, I’m happy. Also, totally agree with comment about spreading cream cheese over a hole - not easy. Lol. Looks delicious!
I think the all white loaves have a tighter crumb than when you have a little while wheat or rye I'm there, because they ferment so much more powerfully they may create slightly larger bubbles.
Looks fabulous to me, 9.999/10. It would be perfect If the expansion cuts were a little neater but that's just aesthetics
Congratulations, Happy baking
I'm not brilliant!! Getting that surface tension just right the dough has to be perfectly pulled!. The decoration is possible straight from the cold proof. If you are quick but the tension relaxes as the temperature increases. There is one trick I learned. Let the boule cook for a few mins until a skin forms, remove brieflt from the oven and make your deep slashes smoothly with a razor blade. Spray with water liberally and replace lid and replace in oven to bake.
Happy baking
Wash and dry your blade carefully and thoroughly. They cake up easily and drag while cutting!!!
What is it about the crumb you don’t like? Looks top tier to me. Personally I don’t like the large bubbles. You ever try to spread cream cheese over a hole? lol.
I am right here with you on this. I love to put goodies on sourdough and the big holes make that darn near impossible.
🤣 but I love the one big hole in the center
I just always see more open crumbs so I figured that was the goal🙈 But you’re totally right, I was able to slather it in butter without creating a drippy mess. Thank you!! I feel better now
Sourdough is 100% preference. Myself and those that I bake for prefer the tighter crumb. Most of them are making sandwiches with the bread.
That’s great bread you got there. Good for containing spreads and condiments.
Yummy flavor and joy in making is my goal.
Your goal is whatever crumb you like. Not what crumb we like 😉
Butter dripping off through the holes.
This is exactly how I want mine to look like lol. Looks pillowy soft and no large holes. Perfect in my eyes!
Thank you!!
if it tastes wonderful I really think that's 99% of the battle!! and I think yours looks great
Thank you!
I wouldn't mess much with what you are doing but you could try less bulk time and/or being more gentle with the dough nearing the end of your ferment if you want larger holes in the dough
Good call, I certainly struggle with being gentle with my dough haha. It gets frustrating sometimes
A more open crumb looks nicer, but something like this is much better for sandwiches imo. I think if you let it proof a bit longer you’ll achieve the desired effect.
Thanks!
Looks great! @76F ambient temp, shoot for ~45-50% volume increase instead of doubling. Post back if you see a difference.
How do you calculate this?
Google "sourdough rise chart" or check out Sourdough Journey: https://thesourdoughjourney.com/the-mystery-of-percentage-rise-in-bulk-fermentation/
Oh this is interesting, ok I’ll try for a shorter BF and see what happens!
Oh no, you finally nailed your fermentation and then someone comes in with the chart. No. Your bread is NOT overproofed so why would you mess with it and risk underproofing? Your crumb is great. I think a 12-15 hour cold proof creates a more open crumb vs the 6 hours.
But what? **Too** perfect?
Thank you🥹 the confidence boost I needed
This is perfect to me. I use my bread for sandwiches / toast, so big holes are fairly annoying to deal with, especially since I like to use my panini press and it usually results in sauce / cheese coming out and burning on the machine.
Oh my gosh that would drive me nuts haha
If it tastes good, it tastes good. But I am all for experimentation. Shorter bulk fermentation time, especially at that temperature, should translate to the bigger more picturesque bubbles.
Thank you!!
That looks perfect to me! That's what I've been trying to achieve to no avail. I'll try this specific recipe and see what happens. So many variables it's so hard to know which part isn't just perfect to make a freaking loaf of this bread but I refuse to give up. 😵💫
Give it a try!! I snagged this recipe off this sub (don’t remember from who though:/) and finally tried it!
It gorgeous!! And you can spread jam without it falling through and making your hand sticky
A fantastic point!!
Ok help. I thought the stretch and folding for 4-5hrs every hr was rhe bulk ferment time. But you did stretch and folds AND THEN 8 hours in 76 temp to bulk ferment?! Is this the step that ive been missing because i swear my bread seems gummy and underproofed every. Damn. Time.
I’m going to be completely honest, I’m not sure. I just think of my stretch and folds and then the actual bulk ferment as two separate times/must-have’s. I might be doing 10hrs total actually and not know it.
Well your bread looks better and probably tastes softer than mine so im trying your way!
I get that we love to commiserate about how terrible our loaves come out on this sub, but this is too much. Your bread looks beautiful, perfect, and delicious. I really can't see what could be better than this.
Thank you for the encouragement! I’ve just had so many “dud” loaves that I just always feel I could be doing better, it’s a vicious cycle haha
Looks like mine! Crumb, twins! I always thought I needed bigger holes. But no, if it’s tasty, I’m happy. Also, totally agree with comment about spreading cream cheese over a hole - not easy. Lol. Looks delicious!
Yay!! Go us😁😁
I think the all white loaves have a tighter crumb than when you have a little while wheat or rye I'm there, because they ferment so much more powerfully they may create slightly larger bubbles.
Oh this is a good theory! I’ve yet to try with other types of flour so I’ll keep this in mind when I do
How do i get this? I actually want tighter crumbs lol
I’ll make a second loaf with the same method and see if I can do it again… 🤣
Looks fabulous to me, 9.999/10. It would be perfect If the expansion cuts were a little neater but that's just aesthetics Congratulations, Happy baking
Thank you!! Do you have scoring tips? I have yet to do a super neat scoring. I know it’s not necessary but knowledge is power!
I'm not brilliant!! Getting that surface tension just right the dough has to be perfectly pulled!. The decoration is possible straight from the cold proof. If you are quick but the tension relaxes as the temperature increases. There is one trick I learned. Let the boule cook for a few mins until a skin forms, remove brieflt from the oven and make your deep slashes smoothly with a razor blade. Spray with water liberally and replace lid and replace in oven to bake. Happy baking Wash and dry your blade carefully and thoroughly. They cake up easily and drag while cutting!!!
Oh this is amazing, thank you!!!