Im absolutely happy with current results, but would love advice on minor things to try to get a more homogeneous crumb.
I notice the sizes of the holes vary a bit, with a few areas more dense than others. Also, the shapes of the bigger holes on the left remind of the crumbs where air was still moving up.
Is this probably about BK'ing longer? Working on shaping? Mixing a bit of stronger flour in?
Recipe: 80% bread flour, 20% whole wheat flour. 17% peak starter, 2.5% salt. 3h autolyse, add starter, 30 mins, salt, 30 mins, 4 folding sessions separated by 30 mins each.
In the end, I dont count time, BK goes until roughly 70% growth at something like 24-25 celsius, probably.
Bake in DO closed for 25, open for like 40, 230-240C both.
by pdr07
3 Comments
https://preview.redd.it/x1b1m34ak88e1.jpeg?width=1170&format=pjpg&auto=webp&s=2d99fadb6e76c3c86c3fa96f04699eda6a765ef4
That loaf is perfect but if you must..
Play with the BK and the hydration. Less water makes for a tighter crumb. Somewhere between nicely and well fermented might get the crumb you want as well. A third option is a more aggressive shaping. I suspect shaping changes would be hardest to replicate over time.
I think you have a winner as is. I wouldn’t change a thing. Well maybe it needs some mix-ins.
It looks awesome!! Good job! 🫶
A loaf pan would yield a tighter crumb. If you want a boule, more whole wheat would also likely yield a tighter crumb.