dick adams

Dough sets (gelates) first at the loaf surface (crust). Gases migrate away
from the thusly-impenetrable crust. They may exit through any beach
they find in the crust, resulting in a depression or dimple or collapse.
Otherwise a bubble, or bubbles, may form. Said bubble may fly the crust,
or breach it, causing local collapse.

Taking all of, or most of, the rise before baking is one solution.

(Roy, you don't like that, do you? Much too simple! Listen Roy --
bakers are not rocket scientists, nor should they expect to be.)

R.f.s.-group-googling "flying crust" (in the message texts) brings up a
pyrites gold mine of ancient mumblings.

Hey, the Library called to say the Hamelperson's book I ordered has
arrived. Tomorrow I will know everything. So ask me again.

--
**** Adams
<firstname> dot <lastname> at bigfoot dot com
___________________
Sourdough FAQ guide at
http://www.nyx.net/~dgreenw/sourdoughfaqs.html

roy

Sourg****s!

hutchndi

Well, this is more than I was looking for, it gets hard to follow and find
thewell intentioned and informative answers when your not at the computer
constantly and have to sift through replys for responces that relate to your
question. I guess what I will try is lowering my temp, adding 20% more dough
and slashing next time, I gleaned that much from this anyways, thanks all.

hutchndi

dick adams

Did you try taking more of your rise before baking, as per
news:5qsae.631542$w62.563302@bgtnsc05-news.ops.worldnet.att.net

roy

then

Here you have to twist them together to form a "loose rope"
Another option for even grained loaf and no holes is to cut the molded
one piece dough cylinder scaled to fit the pan size into 4 equal pieces
then arrange them side by side ( adjacent) to form 4 segments. Place in
the pan an proof.
Roy

dick adams

Your bread and your photos could be improved.

To start, simple dough based on bread flour alone (& salt & water) is
easiest to get a good result with. Higher hydrations are the most difficult.
"Retarding" adds difficulty. Biggest pitfall is overdevelopment of the
sponge -- after that poor gluten development. You seem to be starting
out with things severely tipped against you, courageously striking out for
the "holy grail" (the huge bubbles) at the outset.

Another problem you get is bad advice, as the result of such pathetic
postings. Anybody who considers his sorry loaves look slightly better
than yours now feels qualified as an advice giver.

I make pretty good white sourdough bread, and give good advice. The
problem with my advice is that it is very hard to find. I suppose I could
try giving advice about taking digital photos, but how can you take bad
pictures with a digital camera(?) -- well maybe a cheap one does not
focus down enough for close-ups (macrophotography).

Notwithstanding that there will be people who will not be able to find
it, here is an example which attempts to make my claims credible:
http://www.prettycolors.com/bread%5Fculture/bread27APR05/

For what it's worth (probably nothing!).
-- **** Adams
<firstname> dot <lastname> at bigfoot dot com
___________________
Sourdough FAQ guide at
http://www.nyx.net/~dgreenw/sourdoughfaqs.html

hutchndi

"HUTCHNDI" <hutchndispam@cox.net> wrote in message news:Ffkce.53$%44.39@lakeread06...


Your bread and your photos could be improved.

To start, simple dough based on bread flour alone (& salt & water) is
easiest to get a good result with. Higher hydrations are the most
difficult.
"Retarding" adds difficulty. Biggest pitfall is overdevelopment of the
sponge -- after that poor gluten development. You seem to be starting
out with things severely tipped against you, courageously striking out for
the "holy grail" (the huge bubbles) at the outset.

Another problem you get is bad advice, as the result of such pathetic
postings. Anybody who considers his sorry loaves look slightly better
than yours now feels qualified as an advice giver.

I make pretty good white sourdough bread, and give good advice. The
problem with my advice is that it is very hard to find. I suppose I could
try giving advice about taking digital photos, but how can you take bad
pictures with a digital camera(?) -- well maybe a cheap one does not
focus down enough for close-ups (macrophotography).

Notwithstanding that there will be people who will not be able to find
it, here is an example which attempts to make my claims credible:
http://www.prettycolors.com/bread%5Fculture/bread27APR05/

For what it's worth (probably nothing!).
-- **** Adams
<firstname> dot <lastname> at bigfoot dot com
___________________
Sourdough FAQ guide at
http://www.nyx.net/~dgreenw/sourdoughfaqs.html

I dont actually have a digital camera, I had to use my cheapo $10.00 webcam
and take a still shot.
hutchndi