The crumb shot is everything here. Those irregular open holes mean the hydration was high and you gave it enough time to ferment properly. Mine always come out tighter because I get impatient with the bulk rise, so seeing this is motivating.
The top crust looks like it got solid oven heat, those darker patches where the garlic and rosemary sat are where all the flavor concentrates. Did you do the dimples before the final proof or right before it went in? That timing always changes how the surface ends up.
The bottom looks like maybe it could have used another minute or two, but that’s a minor thing when the interior looks this airy. What flour did you end up using? I’m trying to get that level of openness with my bakes.
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The crumb shot is everything here. Those irregular open holes mean the hydration was high and you gave it enough time to ferment properly. Mine always come out tighter because I get impatient with the bulk rise, so seeing this is motivating.
The top crust looks like it got solid oven heat, those darker patches where the garlic and rosemary sat are where all the flavor concentrates. Did you do the dimples before the final proof or right before it went in? That timing always changes how the surface ends up.
The bottom looks like maybe it could have used another minute or two, but that’s a minor thing when the interior looks this airy. What flour did you end up using? I’m trying to get that level of openness with my bakes.