Is this crumb good? I’ve been thinking about selling some bread on the side and someone told me this has bad crumb, now I’m second guessing myself.
Is this crumb good? I’ve been thinking about selling some bread on the side and someone told me this has bad crumb, now I’m second guessing myself.
by Massive-Expression78
17 Comments
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[removed]
Massive-Expression78
My basic recipe is 1 cup starter, 1 cup water, 4 cups flour, 1.5 teaspoon salt. Stretch and fold 3x in 30 minutes intervals. Bulk ferment 6 hours, shape and refrigerate overnight. Baked covered at 450 for 30 minutes, uncover and reduce heat to 425 for 20-25 minutes until internal temp is at 210.
Please don’t sell your bread. If I bought something and it has this many air holes I would be pretty upset.
drcrunknasty
Looks squishy and fluffy, would be rad toast/grilled cheese. Yes. I would purchase this loaf.
idle_monkeyman
Looks great.!
Arievan
Personally, the holes are a bit large for me. If I want to make toast, all the butter is just going to fall through
Thisiswhoiam782
How does it taste? Honestly, that’s the biggest thing.
It looks good. It can make good sandwiches. I’d call it a win. 👍
I’ve noticed people get SUPER gatekeep-y on sourdough, and all those opinions vary. Some people think that massive open holes everywhere are ideal – and it may look nice in a picture, but imagine trying to make a sandwich with it!
Others will say that open holes are radically underfermented and that it’s gross.
I saw a thread where the loaf looked just like the picture of “underfermented” with huge air pockets and gummy texture; everyone was congratulating them on making “the perfect loaf of sourdough.”
Like, just do you. If it tastes good, and the texture is nice, it sounds like a good loaf of bread. Sell it and I bet most others will agree. 😊
Left_Paint5439
I’d say it’s a little too holey. You couldn’t use this for a PB&J or a grilled cheese. Which are the best sandwiches in my opinion 🤣
lassmanac
Looks terrible. Please send it to me for proper disposal.
CryptographerThat376
Like others have said i think it’s a matter of preference. Big airy holes are grea to for me if I need it to sop up some pasta sauce, but for toast with cream cheese and toppings? Not so much. Bread is so versatile and can be made into many different things to be USED for many different things. I say sell it and make that bag, someone out there would love your bread
IceDragonPlay
It is personal preference really.
For me if I am looking at a loaf shaped like sandwich bread I am going to expect a finer crumb to hold condiment and sandwich inside. For a batard or boule I would expect a little more holey appearance, but I still want it to hold cheese for a grilled cheese sandwich.
Your loaves look like the holes are larger gas bubbles that are not being patted out of the dough in pre-shaping to shaping. It might just be a process thing to resolve. The fermentation looks good to me.
That_Jonesy
I’ve seen much much worse on occasion from the two very well regarded bakeries in my city. As long as you don’t call it sandwich bread, you’re good.
How does it taste? That’s the most important thing.
whereontrenzalore
If I bought that loaf and it tasted good I would be happy.
agxc
When you turn out your dough for dividing, just give it a little pat pat and then shape it. I’m generally more worried about large holes just underneath the crust. The ones you have are probably large air bubbles, which you can address with the sophisticated method described above.
17 Comments
[removed]
My basic recipe is 1 cup starter, 1 cup water, 4 cups flour, 1.5 teaspoon salt. Stretch and fold 3x in 30 minutes intervals. Bulk ferment 6 hours, shape and refrigerate overnight. Baked covered at 450 for 30 minutes, uncover and reduce heat to 425 for 20-25 minutes until internal temp is at 210.
https://preview.redd.it/tsfj4i59opie1.jpeg?width=1290&format=pjpg&auto=webp&s=7398a3a24c6b2feca88445e67290a9f0ad04dd29
Looks good to me
Please don’t sell your bread. If I bought something and it has this many air holes I would be pretty upset.
Looks squishy and fluffy, would be rad toast/grilled cheese. Yes. I would purchase this loaf.
Looks great.!
Personally, the holes are a bit large for me. If I want to make toast, all the butter is just going to fall through
How does it taste? Honestly, that’s the biggest thing.
It looks good. It can make good sandwiches. I’d call it a win. 👍
I’ve noticed people get SUPER gatekeep-y on sourdough, and all those opinions vary. Some people think that massive open holes everywhere are ideal – and it may look nice in a picture, but imagine trying to make a sandwich with it!
Others will say that open holes are radically underfermented and that it’s gross.
I saw a thread where the loaf looked just like the picture of “underfermented” with huge air pockets and gummy texture; everyone was congratulating them on making “the perfect loaf of sourdough.”
Like, just do you. If it tastes good, and the texture is nice, it sounds like a good loaf of bread. Sell it and I bet most others will agree. 😊
I’d say it’s a little too holey. You couldn’t use this for a PB&J or a grilled cheese. Which are the best sandwiches in my opinion 🤣
Looks terrible. Please send it to me for proper disposal.
Like others have said i think it’s a matter of preference. Big airy holes are grea to for me if I need it to sop up some pasta sauce, but for toast with cream cheese and toppings? Not so much. Bread is so versatile and can be made into many different things to be USED for many different things. I say sell it and make that bag, someone out there would love your bread
It is personal preference really.
For me if I am looking at a loaf shaped like sandwich bread I am going to expect a finer crumb to hold condiment and sandwich inside. For a batard or boule I would expect a little more holey appearance, but I still want it to hold cheese for a grilled cheese sandwich.
Your loaves look like the holes are larger gas bubbles that are not being patted out of the dough in pre-shaping to shaping. It might just be a process thing to resolve. The fermentation looks good to me.
I’ve seen much much worse on occasion from the two very well regarded bakeries in my city. As long as you don’t call it sandwich bread, you’re good.
https://preview.redd.it/3lpctgzifqie1.jpeg?width=1170&format=pjpg&auto=webp&s=965b7da803f66e8e182d2cd39c80279fc492ad0c
How does it taste? That’s the most important thing.
If I bought that loaf and it tasted good I would be happy.
When you turn out your dough for dividing, just give it a little pat pat and then shape it. I’m generally more worried about large holes just underneath the crust. The ones you have are probably large air bubbles, which you can address with the sophisticated method described above.