October 25, 2022 - 2:39pm
I need some feedback on my crumbs
This is a sourdough loaf I baked today. It has nice oven spring and a small ear, but I'm not quite satisfied with its crumb. I guess the big hole on the top is because of the cheese cubes as well as folding and shaping. But can anyone help me look at the crumb near the bottom? They're far closer and smaller than what I expected.
Here is some information about this loaf:
80% King Arthur bread flour
20% whole wheat flour
78% hydration
20% inoculation
2% salt
ambient temperature 66.2℉
bulk time 8 hours
I let the dough rise 80% before shaping.
cold proofing time 17 hours
And could you please give me some advice about how to achieve a more open and airy crumb (how much should I let my dough rise before shaping etc.)? Thank you!
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I think it looks very good. The ferment looks ok. As for the big holes I think that's just down to shaping. Or the cheese has helped create them.
Yes, I do think the crumb is not bad, though definitely not perfect. I guess it's slightly on the overproof side.
Looks nice, maybe slightly over proofed?
I agree with you. I guess it's a little bit over proofed. I'm kind of struggling with bulk fermentation recently. When I let the dough rise 70% before shaping, it was under proofed. But this time with 80% rise, it is over proofed. Still trying to figure out when to end the bulk.
I think you just need to pop some of those large bubbles forming while shaping. Then you get a more accurate estimate of final proof volume before scoring and baking.
are you looking for an even more open crumb or a more evenly dispersed crumb with smaller openings?
The fermentation looks good, the large alveoli are secondary to air trapped during folds and shaping. Gentle pats during shaping and popping of bubbles during folds will help alleviate these.
Benny