October 30, 2021 - 10:26pm
Crumb Structure
I'm wanting to know if this crumb structure is good or bad? Having trouble analyzing...
Formula:
- Starter: 20% (T85 / 1:1:1)
- AP flour 100%
- Water 70%
- Salt 1.9%
Process:
- Mix flour and water until no clumps
- 30 minutes autolyzed
- Add starter and salt and mix in mixer for 10 minutes on low speed
- Fold at 30 minute intervals (4 times)
- Shape
- Bulk-ferment 3 hours
- Bake 450F for 20 minutes with dutch oven lid on and 30 minutes with lid off.
Would love any and all feedback!
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Your wanted to know, so, outside of the big holes, nothing wrong with it. Holes could just be handling or a little over proof (money on the proof). Enjoy!
It looks good to me. What was the temp of the buck fermentation? 3 hours of fermentation does not seem very long for a SD starter to work through the dough even at 80 F. Win instant yeast at about 0.5%, I usually can get through BF in 3 hours around 80 F but with SD yeast, I feel like it needs to ferment three times as long before I feel the ripeness of the dough but that is just me as my SD starter might not be mature enough to speed up the fermentation process.
The bulk fermentation was around 75. Ok I'll note that it could even proof longer considering the lower temp
Is the crumb you're after.
Totally agree. Perfectionism based on arbitrary fashions (dictated by social media probably) is counter productive. Try extremes, figure out which you enjoy more, then work from that extreme to tweak it continually to improve enjoyment.
In the time I've lived in major cities, I've found a lot of pretty food that wasn't satisfying in flavour or texture but sure cost plenty.
Value is subjective
I make to savour, not to show :)
at work they actually make far less fuss over the crumb then amateurs. Shaping is done in a matter of seconds and as long as they have a well risen tasty loaf of good texture then it's a winner. Of course they're baking thousands of loaves for the public and we're baking one or two special loaves a week but at the end of the day if it's eaten and enjoyed the holes in the crumb aren't a major concern.
I've loaves with larger air pockets that were good and i've made loaves with a closer crumb that were excellent. And vice versa. For me, as long as it isn't a brick nor the holes so big everything falls through then everything in-between is good as long as it's tasty. In fact in some cases, like Altamura bread where the flavour is more delicate, a closer crumb helps with the flavour. It's a close crumb kind of bread anyway and bakers of the region never dwell on how holey it is as its redeeming factor. They're more concerned about the flavour and crust.
So true. My wife was a pro cook for years before changing career. I am the finicky one with food, she is very practical :)