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Is this blistering desirable?
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Is this blistering desirable?


I just took this out of the oven and this is the first loaf I have had with this level of blistering. I thought she was going to be overproofed when I took her out of the banneton, but it looks like she rose okay. I’m interested to see the crumb, but just wanted to know thoughts on the crust!

by brazenbudgie

19 Comments

  2. brazenbudgie

    What I did (two loaves, second one is currently in the oven)

    1000g bread flour
    700g water
    200g starter
    20g salt

    Mixed flour and water and left for an hour (? Not sure on total time, I went to the grocery store and left it on the counter lol) to autolyse, then mixed salt and starter and added that to the dough until combined. Let rest for 30 min, then a set of stretch and folds every 30 min until I had done 4, then a set of coil and folds after an additional 30 min had passed. Sat on a warmer set to 78F for about 4 hours, then left on the countertop overnight without the warmer (not sure the temp of my kitchen). Pre shaped this morning at 5am, let sit for 30 min, then final shape before going into the bannetons and in the fridge until about 6:30pm. Preheated the Dutch oven at 500F for about 30 min, dropped to 450F and baked for 25 min with the lid on, then 20 min with the lid off

  6. Particular_Bus_9031

    I’ve always heard blisters mean proper bulk fermentation

  7. RefreshmentzandNarco

    Omg yeah. All mine have blistering, sign of a healthy starter!

  8. MadHatter06

    Desirable enough that I’m offering to buy that loaf a drink 😉

  9. bicep123

    >Is this blistering desirable?

    Why is my lobster so buttery? My steak so juicy?

  12. AstroLad

    I think the blistering, for me, is more aesthetically pleasing than visible flour and wheat stalks. Looks amazing.

  13. Outrageous_Round_574

    The squishy giant blisters are not desirable and it’s weird seeing the sub fawn all over them. The micro bubbles are a sign of great fermentation.

  16. Manlet

    Sometimes I add an extra curve or two of ice to get this blistering. 

  17. Big_Researcher_3027

    That is a beautiful loaf!! Blisters are a highly sought after hallmark of a high quality loaf! They’re formed as moisture either trapped directly under the outer layer of the dough of from a light spraying right before it goes into the oven, cook off. For those of us who love a tender crispy crust they’re heaven.

  18. holly_b_

    In my opinion the only things that matter are if YOU like it, and if it tastes good. Some people like a more open crumb, others like a tight crumb. Some like more sour taste, others don’t. Some people like it softer, some prefer a harder crust. Some like it baked more brown on top, others prefer it light. Do what you like and have fun with it!! I think it looks fantastic.

  19. must_be_jelly

    i really like your blisters. i would be delighted to see them on my bread. it’s a really fun texture.