I’ve not been making the best bread recently and it tends be underproofed. I added time to the bulk fermentation this time and it had a much better rise and look. I feel pretty happy with this! The crumb looks okay I think? But I don’t know if I would prefer a more even crumb? It’s slightly gummy but I cut into it sooner than normal because I couldn’t wait. What do you think? I’ve added the recipe in the pics.
by shedgehogsss
13 Comments
Looks perfect to me tbh!
Looks great to me! Also, what app is that?
I think it’s all preference tbh!! Some people like a more open crumb like this. I personally like a slightly more closed crumb — mainly because I make lots of sandwiches and it holds better that way. I think your loaf looks great but again it’s what you want 😊
Looks sexy
I realised the overview picture of the method is wrong. I proved overnight and baked at about 12pm the next day
Grats!
Well executed 👍
This looks delish! What temp is the room you bulk ferment in?
Oh my is this a crumb to die for
It’s underproofed a tiny bit. Basing this on a mix of tight bubble clusters, mixed with stretched large holes. As well as tearing on the score point vs stretching. It’s probably a bit heavy? I would think that it retained a bit more moisture based on the colour.
However, for some people this is perfect. It’s really up to you. On the other end of the spectrum, I tend to over proof.
It’s perfect.
Your crumb looks amazing! Quick question (to everyone) due to the high water percentage, is this crumb supposed to be ‘gummy’? Asking for a friend
Crumbs looks good to me. I’d probably cook it a little darker. Nice job